What is life without a bit of spice, right?! My Indian palate craves something spicy, tangy and zesty ever so often and on days when I am rushed for time, I heavily depend on instant condiments to help dial up the flavours - for example, this spiced onion salad can elevate any meal from simple to sublime any day 😋. Made with fresh carrots and daikon (also known as white radish or mooli), this pickle requires minimal spices, is ready to consume in under 30 minutes and has no vinegar and no oil! Sounds too good to be true? Read on to find out how to make this versatile condiment.
Ingredients for quick pickled carrots
Quick and easy but no compromise! This recipe requires just your everyday pantry ingredients.
Daikon: Use ones that are white and firm. Ones that are yellowish and with “whiskers” indicate that they are not fresh and tender. Daikon is also known as white radish or mooli.
Carrots: I make this pickle a lot during the winter. During winter, here in England, we get the deep, red-coloured Indian carrots which are so sweet and juicy. I have made this pickle with the regular orange-coloured carrots and that works well too.
Ginger: Adds a “punch” to this pickle!
Green Chillies: I have used mild green chillies for this recipe. You may want to use a spicier variety if you can handle the heat.
Paprika/ Ground Red Chilli: I use the Kashmiri red chilli powder for this recipe mainly because it brings such a vibrant red hue to the dish, without making it overly spicy. You may use paprika instead.
Juice of Lime: and not that of lemons! Why? because the juice of lime is a lot more tangy and fragrant than that of lemons. If using lemons bear in mind that you will need to use more juice in order to bring the desired level of tanginess to this pickle.
Why you will love this pickle recipe
This recipe is vegan, gluten-free and grain-free - in fact, it is all top 14 allergens-free!
This recipe requires no oil.
This recipe does not require vinegar.
The pickle comes together in under 30 minutes.
Requiring less than 10 ingredients, this recipe is quick and easy and can add loads of flavour to your meal!
It stays good in the fridge for weeks!
This recipe requires your everyday pantry ingredients that are available throughout the year.
Instructions
Let’s learn how to make this super easy pickle shall we? It will take less than 30 minutes and last for weeks! The detailed recipe (with video) is below in a separate, printable recipe card. Step 1: The important thing to keep in mind is to cut the carrots, daikon, ginger and green chillies into “matchsticks”. This will help them marinate in the juices a lot quicker. Note: I have cut these with a knife. Use a mandolin or food processor, if you have one. Step 2: Place the thinly cut carrots, daikon, ginger and green chillies into a wide bowl. Add the salt, chilli powder and lime juice. Mix well. Step 3: The pickle is ready to eat right away, however, for best results and taste, rest it for at least 30 minutes.
Substitutions
Not a fan of chillies? No worries, just skip that part entirely or if you still want the flavour without the spice, use bell pepper (capsicum) instead. Use mango ginger: Instead of ginger, if you have it. Mango ginger is a type of ginger that has a tangy (like green mango) taste to it. It adds a lovely zing to the pickle.
Serving Suggestions
This condiment is so versatile that it can be served with literally anything!
It tastes great with crepes, wraps or with sandwiches. For that extra “oomph” smear a layer of this gorgeously emerald cilantro mint chutney.
My favourite meal that includes this pickle is this: homemade flatbread and green moong dal with mild and creamy cucumber raita.
On the days when I feel like having a gluten-free meal, this spicy, tangy deliciousness goes along with this incredibly fragrant and delicious pulao to make a satisfying gluten-free meal. The gentle soothing vegetable pulao is a good base for this spicy, tangy flavour bomb of a pickle! The pickling juices form a “gravy” for the rice. Yummy! 🙂
Do you love pickles as well? Do let me know in the comments below.
Storage
This pickle can be consumed as soon as it is made. However, you can make a big batch of it and store it for later. It is such a saviour that you will want to keep a bottle of this in your fridge!
Store this pickle in a glass jar and in the refrigerator. It will stay good for 2-3 weeks.
I hope that you enjoy making this easy and quick pickled carrots and daikon radish recipe as much as I have enjoyed sharing it with you. If you have made it, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.