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Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)

Carrot Pickle: A DIY Probiotic

Remember how our grandmothers would make carrot pickles and store them in large ceramic jars for us to relish no matter what season? The fiber from carrots can help populate and diversify your gut microbiome. Master the art of making a homemade carrot pickle with anti-inflammatory spices. Enjoy it any time of the year with different meals, in moderation.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Accompaniment
Cuisine: Indian
Calories: 24
Ingredients Method Notes

Ingredients
  

  • 2 carrots, sliced
  • 2 tbsp fresh ginger, grated
  • 2 tbsp fresh turmeric, grated
  • 2 tsp mustard powder
  • 1/4 tablespoon asafoetida, hing
  • 1/4 tablespoon turmeric powder, haldi
  • 1/4 tablespoon fenugreek seeds, methi seeds, powdered
  • 1/2 tablespoon jaggery, powdered
  • A few drops of cold-pressed coconut oil
  • Pink salt as per taste
  • 1 lemon, juiced

Method
 

  1. Place the sliced carrots in a bowl with ginger and turmeric.
  2. Add all the remaining ingredients like mustard powder, asafoetida, turmeric powder, fenugreek seeds powder, jaggery, pink salt, and lemon juice to the carrots. Mix until well combined.
  3. Add a few drops of cold-pressed coconut oil.
  4. Keep it aside for an hour to ensure the flavors mix properly.
  5. Serve with roti/rice.
Variations:
  1. If carrots are unavailable, you can alternate them with beetroot or radish.

Notes

  • Homemade pickles are the best natural probiotics when made the right way and with clean ingredients.
  • Falcarinol found in raw carrots is now linked with slowing down the spread of cancer by inhibiting the growth of cancer cells and inducing cell apoptosis (cell death).
  • Raw carrots contain a unique indigestible fiber that can help remove excess estrogen from your intestine and prevent its reabsorption into your system.
  • Eating pickles (in the correct quantity) with your food stimulates digestive enzymes, thus improving digestion.
Power tip:
  • Always store the pickle in glass jars. Keep it refrigerated and consume it within 5 to 6 days.
  • Use a clean spatula/dry spoon to scoop the pickle and place it in a small container. Once it reaches temperature, enjoy.
 
Want to try a delish halwa sans refined sugar? Try this.
Unveil the power of carrots here.