This sweet and tangy Instant Carrot and Green Chilli Pickle recipe is made with fresh carrots, chillies and rai na kuria. This is a no oil recipe, instead the dressing is made with lemon juice.

Perfect as part of a Gujarati Thali .

instant carrot chilli pickle in a black serving bowl. - 1
  • Carrot Chili Pickle Ingredients
  • How to make carrot green chili pickle
  • Serving Suggestions
  • Storage
  • Other pickle recipes

Various carrot pickles, like this Gajar Marcha Athanu , are my favourite alongside my Gujarati meal. Sometimes, my Mum prepares Gajar no Sambharo when we have plenty of carrots to use up!

Pickles often need long prep times but the beauty of this instant carrot version is that it takes mere minutes.

It is simply prepared by slicing the carrots into julienne or batons, slitting green chillies which are mixed with rai kuria and lemon juice.

It is minimal on the spices, so it accompanies your dishes without being overpowering.

Carrot Chili Pickle Ingredients

Carrots – peeled and sliced julienne.

Fresh Green Chillies – slit.

Split Mustard seeds (known in Gujarati as Rai na Kuria). Easily available in South Asian grocery stores.

Lemon juice – fresh is best but you can use bottled

Sugar – optional

Salt to taste

Tips – use fresh ingredients.

rai na kuria (split mustard seeds) in a small bowl to prepare carrot marcha with rai na kuria. - 2

How to make carrot green chili pickle

Wash and peel the carrots. Slice or use a food processor to cut them to matchsticks or julienne. Use a paper towel to blot dry.

Wash and remove the stalk of the green chillies. Pat dry using a clean kitchen towel and slit using a sharp knife.

In a mixing bowl, add the sliced carrots, slit chillies, lemon juice, sugar and rai na kuria.

Add salt to taste.

Mix well, cover the bowl with a lid and leave it aside for 20-30 minutes.

Once again mix well before serving.

a bowl of gujarati carrot chilli pickle placed on a green worktop. - 3

Serving Suggestions

Serve carrot green chilli pickle as a condiment along with Gujarati dinner recipes .

Storage

Store in a clean glass jar and place in the refrigerator. Use within 2-3 days.

As this recipe does not contain oil, the shelf life is reduced. However, I do believe that for this recipe, the freshness is best enjoyed!

quick and fresh raita gajar marcha served in a small bowl. - 4

Other pickle recipes

Instant Raiti Gor Keri (Mango Pickle)

Achari Mirch – Instant Green Chillies

Fresh Turmeric Pickle (Instant No Oil)

Instant Keri No Chundo (Aam Ka Chunda)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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instant carrot chilli pickle in a black serving bowl. - 5

Instant Carrot Green Chilli Pickle

Equipment

  • 1 Sharp knife
  • 1 Vegetable Peeler

Ingredients

  • 3 carrots peeled and cut into matchsticks
  • 6 green chillies slit
  • 2 tablespoon rai kuria split mustard seeds
  • 3 tablespoon lemon juice
  • 1 teaspoon sugar
  • salt to taste

Instructions

  • In a mixing bowl, add the sliced carrots, slit green chillies, rai na kuria, lemon juice, sugar and salt.
  • Mix well and serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – this recipe was first published in October 2010. This post has since been updated with helpful content and new images. The recipe remains the same.

instant carrot chilli pickle in a black serving bowl. - 6

Instant Carrot Green Chilli Pickle

Equipment

  • 1 Sharp knife
  • 1 Vegetable Peeler

Ingredients

  • 3 carrots peeled and cut into matchsticks
  • 6 green chillies slit
  • 2 tablespoon rai kuria split mustard seeds
  • 3 tablespoon lemon juice
  • 1 teaspoon sugar
  • salt to taste

Instructions

  • In a mixing bowl, add the sliced carrots, slit green chillies, rai na kuria, lemon juice, sugar and salt.
  • Mix well and serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Browse through this collection of the best Indian Vegetarian Curry Recipes. You will find easy indian curry recipes and elaborate restaurant style recipes as well. Plenty of the recipes are naturally vegan too.

A collage of nine Indian vegetarian curry recipes. - 7

Easy Vegetarian Curry Recipes

Indian and other South Asian cuisine, such as Pakistani, has plenty of vegetarian curry recipes. Many are made with vegetables, others with lentils, beans, paneer and even tofu.

Before you get started, there are a number of ingredients that you need to have to hand to prepare the curry base. Of course, these will vary based on the individual recipe.

  • Onion, garlic, fresh ginger, green chili
  • Tomato paste or tomato puree
  • Indian spices to keep on hand:
  • Red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder
  • Whole spices such as cumin seeds, coriander seeds, cloves, cinnamon and cardamom.
  • You may be able to substitute individual spices for hot curry powder also.
  • For a restaurant style flavorful curry, use kasoori methi (dry fenugreek leaves), heavy cream and spice blend such as kitchen king masala.
  • Olive oil or ghee
  • In most of the veggie curry recipes, lime juice or lemon juice and fresh coriander is used in the last stage of the recipe.
  • Curry leaves adds unique flavor to the Indian vegetarian recipes, they are easily available any south asian grocery stores. Many non-asian stores sells fresh, dried or frozen curry leaves.
  • Creamy Indian curries can easily be made vegan – use full-fat coconut milk, cashew cream for vegan creamy vegetable curry.

Serving Suggestions

To make a complete meal, Indian food is commonly served with breads and rice dishes.

Serve these indian vegetarian curries alongside

  • plain boiled basmati rice or jasmine rice
  • jeera rice
  • takeaway style pilau rice
  • Dal recipes
  • Indian breads such as roti or chapatti or plain paratha
  • garlic and coriander naan or peshwari naan
  • kachumber salad or Indian onion salad

Leftovers can be stored in airtight container and kept in the fridge. The curries should generally be consumed within 2-3 days

Vegetables Curries

There are so many delicious indian curry recipes made with fresh vegetables.

indian vegetable curry in a pan next to chapati plate - 8

Indian Vegetable Curry or Mixed Vegetable Curry is a dry curry made with carrots, cauliflower, green beans or French beans and green peas. The curry base is made from an onion, garlic and tomato curry sauce.

Indian curry aloo gajar matar in a karahi. - 9 Indian style cabbage curry served in the big bowl with two serving spoons - 10 aloo baingan in a pan garnished with freshly chopped coriander - 11 Instant Carrot Green Chilli Pickle (without oil) - 12 aloo methi served in a black bowl with two serving spoons - 13 aloo shimla mirch ki sukhi sabji in a pan with a wooden serving spoon - 14 Aloo matar served in a big bowl with a serving spoon - 15 Aloo gobi matar served with chapati and salad on the side on the dining table - 16 zucchini curry in a pan - 17 a black bowl filled with cabbage and potato curry served with a lemon wedge and garnished with coriander leaves - 18 Instant Carrot Green Chilli Pickle (without oil) - 19 Instant Carrot Green Chilli Pickle (without oil) - 20 Ringan palita served in a white dish on the table. - 21 sev tameta nu shaak served in a metal bowl with serving spoon - 22 an overhead image of a potato and brussels sprouts curry - 23 Tindora nu shaak or sabji in a pan - 24 zucchini curry in a pan - 25 a brown bowl with corn on the cobs coated in a spicy peanut sauce and garnished with fresh cilantro coriander - 26 a black bowl filled with potato chips curry and garnished with coriander and lime - 27 a dark kadai filled with baby potatoes covered in a rich red sauce and garnished with a single coriander leaf - 28 Instant Carrot Green Chilli Pickle (without oil) - 29 A picture Niramish paneer served in a black serving bowl with a serving spoon - 30 A bowl of rajma masala placed on a round tray. - 31 kashmiri bhindi in a serving bowl - 32 A knob of butter on top of the indian curry served in a bowl. - 33 Paneer pasanda served in a copper serving bowl with a spoon. - 34 Mambazha Pulissery kerala style served in a clay bowl - 35 A bowl of aloo tamatar ki sabji placed on a wodden board. - 36 Langarwali aloo gobi placed in an iron kadai and garnished with fresh cilantro - 37 Tofu dum kali mirch served in a serving bowl with a serving spoon - 38 Cooked stuffed okra gujarati style garnished with freshly chopped coriander. - 39 Gujarati bateta served with poori and some sweets on the plate. - 40 Baingan masala served in a bowl. - 41 Instant Carrot Green Chilli Pickle (without oil) - 42 karela sabzi or karela nu shaak bowl placed on a piece of jute. - 43 bharwa karela in a serving bowl. - 44 A bowl of sukhi bhaji placed on a plate. - 45 Sabji served with chapati on a dinner plate. - 46 gujarati bharela ravaiya in a bowl. - 47 Ringan valor nu shaak bowl placed on a wooden board. - 48 Baingan bharta in a copper pan. - 49 Dahi baingan bharta served in a bowl with a serving spoon. - 50 A bowl of parval nu shaak placed on a round tray. - 51 guvar dhokli nu shaak served in a bowl. - 52

Restaurant style Indian curries

These vegetarian curries can be found in most indian restaurants.

Navratan korma served in a kadai. - 53 Bhindi bhaji served in a small kadai style bowl with serving spoons - 54 A bowl of Authentic Chana masala in a plate next to naan and rice bowl - 55 chana saag curry served in a small bowl garnished with onion slices - 56 A bowl of bombay potatoes - 57 Instant Carrot Green Chilli Pickle (without oil) - 58 Panch Phoran Paneer served in a serving bowl. - 59 Brinjal bhaji or curry in a pan with two serving spoon - 60 A bowl of paneer spinach kofta curry placed next to dinner plates on dining table - 61 Punjabi shahi paneer garnished with chopped coriander, saffron and cream - 62 Instant Carrot Green Chilli Pickle (without oil) - 63 Instant pot palak paneer served in a white dish with a servign spoon - 64 A bowl of paneer jalfrezi placed on a pewter plate - 65 Punjabi saag paneer placed in iron kadai and topped with a red chilli - 66 Instant Carrot Green Chilli Pickle (without oil) - 67 a light airy image of a cream bowl filled with potato curry and served with naan on the side. there is a bowl of cubed butter in the corner - 68 Instant Carrot Green Chilli Pickle (without oil) - 69 Instant pot aloo gobi sukha without onion garlic served in a bowl with roti on the side - 70 restaurant style paneer butter masala served in a metal bowl. - 71 Potato and spinach curry served in a kadai. - 72

Pulses / Legumes

A bowl of kala chana nu shaak placed in a plate. - 73 Gujarati tuver nu shaak in a black kadai - 74 Dishoom black dal served in a bowl topped with butter and cream - 75 Dal makhni or instant pot slow cooked dal makhni served in a bowl with a spoon - 76 whole masoor dal in a pan with serving spoon - 77 dhaba style dal fry served in a small bowl garnished with chopped fresh cilantro - 78 A bowl of instant pot chickpea coconut curry placed next to rice bowl. - 79 An overhead shot of spinach chana dal served with a wooden spoon in a pan - 80 kidney bean curry in a pan on the table. - 81 Red kidney bean and sweetcorn curry placed in a bowl next to naan and salads - 82 aloo chana masala served in a cast iron skillet - 83 Mug nu saak served with rice and salad in a bowl with a spoon - 84 image of a small black kadai with yellow daal garnished with a oil tempering - 85 Instant Carrot Green Chilli Pickle (without oil) - 86 masoor dal in a serving bowl. - 87 cooked green lentils dal in a pan. - 88 Vaal nu shaak bowl placed on the table next to kitchen napkin. - 89

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

  • Instagram
  • Facebook
  • Pinterest
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A collage of nine Indian vegetarian curry recipes. - 90

Indian Vegetarian Curry Recipes

Equipment

  • 1 pan or kadai
  • 1 Pressure cooker
  • 1 Chopping board
  • 1 Sharp knife
  • 1 Spatula

Ingredients

  • 1 Authentic Chana Masala
  • 1 Mixed Vegetable Curry
  • 1 Bombay Potatoes
  • 1 Bhindi Bhaji
  • 1 Saag Paneer
  • 1 Dal Makhani
  • 1 Dahi Aloo
  • 1 Saag Aloo

Instructions

  • Choose your favourite Indian vegetarian curry recipe. You may want to select a main and side dish.
  • Click on the recipe link.
  • Read the recipe, scroll down to the recipe card and gather all the ingredients that are required for the recipe.
  • Prepare your delicious vegetarian curry recipe.
  • Serve with Indian flatbreads, rice dish and pickle.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.