Quick Cucumber Carrot Pickle with Mustard Dressing

A lot of traditional Gujarati restaurants offer this as a side when you sit down for a Gujarati thali. Tongue-tickling homemade pickle - a lovely way to incorporate fresh vegetables in your meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Salad
Cuisine: American, Indian
Servings: 2
Calories: 26kcal


  • 1 pc Carrot thinly sliced
  • 1 pc Green Chillies Slit
  • 1 pc Cucumber thinly sliced
  • 1 tbsp Mustard Oil Raw
  • 1 tsp Turmeric powder
  • 1 pinch Asafoetida / Hing
  • 1 tbsp Mustard Seeds
  • 1 tsp Salt
  • 1/2 pc Lemon Juice


  • 1. Take carrots in a bowl. I have used carrots and cucumbers but you could also use beetroots and radish.
    2. Add in the sliced cucumbers.
    3. Next go in the green chilies.
    4. Season with salt and lemon juice and mix well.
    5. Set this aside for 15 minutes to get rid of the excess water.
    6. After 15 minutes, drain the excess water. Set aside.
    7. In a separate bowl, take the split mustard seeds.
    8. Add in the turmeric powder.
    9. And the asafetida.
    10. Lastly, add the mustard oil and mix well.
    11. Pour the prepared dressing over the carrot cucumber mixture. Toss well.
    12. This pickle tastes great by itself and with chapatis and rice/khichdi too. It is best consumed in 4 days of preparing it.