Fermented Carrot Pickle | Traditional Recipe from India

Подписаться 215 тыс.

Просмотров 229 тыс.

50% 1

Easy recipe of a tradtiional Indian carrot pickle, one of the healthiest fermented foods. Even though it's called a pickle, it's made through the lacto-fermentation process, without any vinegar or oil. It's a traditional Indian recipe, which is well known in many households across the country. Enjoy it on the side of any dish! It's a wonderful way to preserve caroots, boost the nutrition and flavour of your meals. The spiciness and intensity can be adjusted to your taste buds.
-----
Download a visual guide for cooking with spices from Srikant (PDF): happybellyfish.com/how-to-coo...
-----
See the Mastery of Spices online course by Srikant: school.happybellyfish.com/p/h...
-----
Written Recipe (Carrot Pickle): happybellyfish.com/recipe/ind...
Subscribe to weekly recipes: happybellyfish.com/subscribe/
*******************************
FOLLOW US:
Instagram: / happybellyfish
Pinterest: www.pinterest.de/happybellyfish/
Facebook: / happybellyfish

Хобби

Опубликовано:

5 июл 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 211

@carmelinemarcus2102 9 месяцев назад

Hi Chef. Delicious Carrot Pickle. How long to keep it at the window and how long is the shelf life of this pickle. Reply will be much appreciated. Thank you.

@HappyBellyfish 9 месяцев назад

A few hours but it is not necessary. Keeping it in the sun for a few hours will soften the carrots much faster. Keep the lid unfastended so that the bottle can burp and release the gases tat build up. This is done for just for one day in this case to soften the carrots. After this you need to move this bottle into a refrigerator and consume it within 10 days or earlier.

@carmelinemarcus2102 9 месяцев назад

@@HappyBellyfish 10 days is ok as in keeping it. Thank you much appreciated.

@grovermartin6874 9 месяцев назад

Your lighthearted humour adds a piquant note to the video. Very nourishing to our spirits!

@traiphineosmond9859 10 месяцев назад

3 large carrot- grate, Old red chili grind to flakes, 2 tsp black mustered seeds,2 tsp black pepper, 2 tsp salt, black mustard seeds or yellow, handful dried curry leaves and grind rough, , 1 large green chili remove seeds cut to tiny pieces, lemon cut into 2 squeez the juice. (1tsp tumeric optional) mix all togather (ready)

@user-nh5xy8rt7q 10 месяцев назад

No vinegar ? I use oil salt vinegar more simple and parsley chopped

@milla8292 10 месяцев назад

❤

@anniestumpy9918 10 месяцев назад

I have been making a very similar recipe (from the BBC page, they have a surprising amount of "original" recipes) and I love it. I will for sure try this variant too. Carrots are made for picking, at least for people like me who don't like the veggies go all soggy. I use the rough side of the grate too (not the fine one). Together with Kimchi this is my favorite fermented DIY food :)

@achimwasp 10 месяцев назад

@@user-nh5xy8rt7q The fermentation will be destroyed by vinegar (or at least heavily changed). So no. If you want to eat it at once as a salad then of course you can add vinegar.

@mariaelenamelendez1511 10 месяцев назад

I am in Puerto Rico 🇵🇷 Never saw Curry leaves 🍃🤔👩🏻‍🍳

@maryracine3389 9 месяцев назад

I have been experiencing severe depression. Interactive videos like yours are helping me reconnect to my creativity and get me back into the kitchen! Thanks! 🙏

@HappyBellyfish 9 месяцев назад

I hope and wish many good vibes come to you and thank you very much too , for watching my video🙂

@Psybergirl1 9 месяцев назад

Wishing you goodness too Mary. I battle the "black dog" as well. Keep cooking. You've both inspired me to make this delicious pickle. Thank you HappyBellyfish 😊

@malarmugammunian5098 11 месяцев назад

Hi,I am a South Indian living in South Africa.I am so excited to have found this delicious recipe.Many thanks and blessings for sharing.🙏🏼

@HappyBellyfish 11 месяцев назад

You are most welcome :)

@elevans5758 10 месяцев назад

I love to learn Indian recipes. Thank you!

@sylviabraganza1557 10 месяцев назад

I love your sense of humor.. Makes the food taste more delish!

@fionapereira5938 10 месяцев назад

I love your sense of humour. Will Make the pickle taste even more delicious. Thank you

@sanguitasuri8638 2 года назад

Love the fact a creative guy can teach us to make healthy fermented Indian carrot 🥕

@georgiakardaras3271 2 года назад

Thank you for getting me into the kitchen. Love your cooking 🍳

@jessegreywolf 10 месяцев назад

made this last year and it is my favourite spicy pickle ever. Will be making it again this year

@edwinpillay1409 Год назад

Love your recipe and humor 😁, thanks from NYC.

@jayadurain96 10 месяцев назад

I like your carrot instant pickle demo prepration video, with sweet voice

@rajinikaul2328 10 месяцев назад

Delicious Things Easily 👌👌That’s just what we want. Thank you 💕💕

@ritaramrathan839 10 месяцев назад

Thank you for your lovely pickle

@Dave_en Год назад

I made this recipe with slight variation in spice mix. I needed the pickled carrot and a drink called kaanji as well. Used asafoetida, fresh ginger julians and three kinds of mustard in little quantity. Great aroma. I have to wait for two more days to taste.

@simerjittoor4531 10 месяцев назад

❤

@srisungazesplash1340 10 месяцев назад

Can you share your recipe for this? You used fresh carrots or carrots from Pickle ?

@Dave_en 10 месяцев назад

@@srisungazesplash1340 Always use fresh carrots and cut them into match stick shape or coarsely grate them if you like it that way. coarsely grind the mustard seeds using mortar and pestle or hand stone grinder. Add boiled and cooled water to the carrot julians in a glass jar or wide mouthed bottle. Pour out the water in a bowl and add salt, turmeric powder, red chilli powder and crushed mustard seeds in it. Mix well and pour it back into the jar containing the carrot. Shake well and place the lid loosely. Just after 24 hours you will find the carrots fermenting. Shake well twice a day and let the gasses escape. After 5 days your probiotic drink is ready and you can have the carrots with salad or as pickle. Then you can store it in fridge for a week.

@rabbitgirlz4380 10 месяцев назад

@Dave_en does it not spoil. I tried kaanji multiple times and always molds on top. You just use water for fermenting so wondering

@Dave_en 10 месяцев назад

@@rabbitgirlz4380 Yes, used sterilized water. Add rock salt and himalayan salt 2-3% solution. Then no mould would appear. Add crushed mustard seeds, turmeric powder, a pinch of asafoetida and kashmiri red chilli powder in it and keep in a covered bottle. Release the gases twice a day or replace the lid lightly. After 5 days the drink would be ready. It tastes like pickle water, sour. Always use sterilized equipments if you dont want the drink to get spoiled. If you are using bare hands to cut carrots, then make sure washing your hands with soap water and dry them.

@martinimgct 9 месяцев назад

Thank you for sharing recepi, I will try it

@silvepereira9221 7 месяцев назад

Thanks for sharing wonderful recipe

@USAPakVlogs 10 месяцев назад

It’s mouthwatering recipe 👍

@SophieBird07 10 месяцев назад

Whoa! Definitely trying this!

@lam7750 11 месяцев назад

Today I made this pickle following your recipe with just a small tweak, that I added a few ginger juliennes and a pinch of hing. It tastes super👌👌 so thank you so much for the recipe as well as the humour while sharing the recipe 👍😄

@daphneruthsebastian1244 Год назад

I like that you said if you make it too hot people will look but not eat it and it will last for five years 😂 9:14

@rkh7904 10 месяцев назад

I cannot wait to try this.

@user-dr4ku4yf1p 10 месяцев назад

It's a mind blowing outstanding ur recipe

@nt4231 10 месяцев назад

Thanks for great pickle

@pdias8469 10 месяцев назад

It’s real recipe. I have to make right now I mean for lunch. Thanks.

@auntdayskitchen6315 11 месяцев назад

This looks great

@amishamehta209 11 месяцев назад

Wow..looks tasty.... will try it one of these days...

@hemaloveseating1816 2 года назад

Very well made video.

@d.parisi Год назад

Best fermented recipe I've seen! I'm going to try this today!

@sitaviswanadham5107 10 месяцев назад

Lovely no oil. Simply superb. Will make it pronto

@gaianoutreia 10 месяцев назад

I put some parsley in it, it turn out wonderful! Thank you for the recipe!

@sagayagambrun5149 Год назад

Blessings!

@artivedi3887 9 месяцев назад

Thanku.i needed this

@leenapitamber5652 6 месяцев назад

Just made this...its delicious 😋! Added some ginger and tumeric. Thank you ❤

@gomathisuppiah2449 10 месяцев назад

Thank you for the recipe & the humour. I think we must touch the food we prepare. We transfer our love through food that way I believe. My secret ingredient, haha. Maybe that's why my food always turn out great 😊 I'll check out the website. Thank you

@pakashume725 10 месяцев назад

Nice and informative

@bishankhor6908 9 месяцев назад

I'm from Malaysia.TQ for this recipe. Will make soon.

@virginiahurley8806 10 месяцев назад

Beautiful!! Love it!! God Bless!!

@HappyBellyfish 10 месяцев назад

Thank you :)

@vinnettepope8255 7 месяцев назад

Beautiful salad 🥗

@1970joedub 3 года назад

Yum!

@angiet2190 11 месяцев назад

U did a great job. why r some people criticizing

@gailallwn8400 10 месяцев назад

It is early morning in South Africa and I happened upon this video. A very BIG THANK YOU❤. An absolute pleasure to view. The recipe is brilliant. I'm going to make this TODAY. love the idea of having it both as a salad and as a pickle. You are a super star. Thanks for sharing. 🙏👋⭐ ps; I have my very own curry tree growing in my back garden. Very proud of it since it was given to me 7 yrs ago as a baby and it is now as tall as the roof of my house. 😊

@HappyBellyfish 10 месяцев назад

So glad you liked it :). You are blessed to have a curry leaf tree grow like that. I have a tiny plant and I steal at least two leaves and chew it every time I pass by it, my fees for watering it every day :)

@rheadeshmukh-ez1wi 9 месяцев назад

@@HappyBellyfishcan I finely chop fresh curry leaves & add it to the pickle, instead of dried curry leaves?

@arleneyana 10 месяцев назад

Yummy yummy ❤❤❤❤

@INSIGHTSAU 3 года назад

Looking forward to trying this.

@parinismail9520 10 месяцев назад

Look delicious thank you

@HappyBellyfish 10 месяцев назад

Thank you 🙏

@catalhuyuk7 10 месяцев назад

You’re adorable and hilarious. Love the way you present.♥️🇨🇦

@HappyBellyfish 10 месяцев назад

Thank you so much 😀

@anjanavarma4104 Год назад

Mouth watering 😋 recipe Thanks for sharing it 🙏 😋 I'm trying soon your recipe.

@sedoff1948 10 месяцев назад

Nice video.

@Ash_G 10 месяцев назад

Can you imagine if you went big on all Indian pickles in existence and took ownership of that space here on RU-vid? 😊😊😊😊

@HappyBellyfish 10 месяцев назад

Thank you , I 'll remember this🙂

@tarokondola2573 10 месяцев назад

WOW THIS LOOOKS YUMMY😊👏 👌 WILLL MAKE SOOOON TO BE SERVED WITH SHOLEY BHTUREY 😊😊😅😂THANKYOU FOR SHARING 😊😘

@Jean-yn6ef 2 года назад

💚🏜️ I have a friend from India, I will make this to share with her 💚

@Yosef_Morrison 10 месяцев назад

Srikant, isn't there a Indian tradition of touching the food you are cooking so that you transfer good prana and love into the food you are making for others? I've enjoyed carrot pickle in Indian restaurants as a complimentary food served like an appetizer. I've often seen it sliced in thin 2-inch long sticks. I've made my own version with a bit more mustard and my own lacto-fermented lime (limes cut into small pieces and salt brine fermented in a jar in the sun for two weeks).

@jobird354 Год назад

Hello Shrikan, I made this recipe on Monday 300grams grated carrots. It's Wednesday today and it's gone. It was so delicious, I'll be making it again 😊

@HappyBellyfish Год назад

So glad that you loved it :) .

@tanmay_6363 10 месяцев назад

@@HappyBellyfish can we add vinegar as brine?

@navasaussiekitchen 10 месяцев назад

Nice

@peeperthedivine4434 3 года назад

This looks delicious! Thanks for the recipe

@josephk.p5866 11 месяцев назад

കൊള്ളാം ഇങ്ങനെ പച്ചക്കിട്ടൽകുഴഞ്ഞപ്പോകേള ഇതാണ് നല്ലത് you are wonderfull butler

@pritammulaokar7549 10 месяцев назад

Great! If you could share pineapple pickle please.

@kirankaur4504 10 месяцев назад

👍👍😋😋

@suvasinisubrahmanya3780 9 месяцев назад

I liked two things, to be honest. The pickle you presented is really easy to make. Add to that, you can eat it without shame! But what attracted me more was your demeanour! I could see a subtle sense of humour there, which is a must in any business; not to make it look like a labor, rather than a teaching entertainment. You were successful there. And, of course, I liked the pickle. I liked your recipe. Liked your tasteful demonstration even Moore. Congratulations, Srikant!

@HappyBellyfish 9 месяцев назад

Thank you very much for such nice words, it is very encouraging.🙂🙏

@novidtoshow 10 месяцев назад

I always enjoy your videos. You have such a pleasant delivery, and you're an amazing teacher! Thank you for this video.

@HappyBellyfish 10 месяцев назад

Thank you so much!

@carinavanacker4638 10 месяцев назад

Thans

@allongshanks940 10 месяцев назад

A skewer into the carrot and a speed peeler makes great wide thin pieces and can be very quick.

@HappyBellyfish 10 месяцев назад

Great tip!

@leelanarinesingh8022 10 месяцев назад

👌

@priyaraman60k Год назад

please make latest version of Sauerkraut

@padmapatri8414 3 месяца назад

Why not.Its tasty.

@preethachaudhury1390 10 месяцев назад

Add fresh ginger, amba haldi, raw haldi (available in the winters) to this pickle. It will taste excellent 👌 and is a great immunity booster, prevents cold, cough, flu, bronchial problems.

@judyloupis1010 9 месяцев назад

What is haldi?

@rheadeshmukh-ez1wi 9 месяцев назад

@@judyloupis1010turmeric

@rodiabdullah3728 9 месяцев назад

@@judyloupis1010 turmeric in Hindi

@AmritM23 9 месяцев назад

This looks awesome! Will definitely try to make it. If I use fresh curry leaves, should I also use a handful of that as well? Thank you.

@HappyBellyfish 9 месяцев назад

Thank you 🙂. You can use the same amount.

@janakijupudy3268 10 месяцев назад

Can you show the thing to look after three days if it's fermentation process?

@rajanigopalkrishna8186 9 месяцев назад

👌and nice presentation too

@marietteberndsen9587 7 месяцев назад

Where can I get curry leafs...I live in Portugal. I have the chillies in my garden.

@Nana-Kunwar 9 месяцев назад

In pickles, eventually the chillies lose their heat gradually. I use marwar red chillies in pickles I make but after sometime it becomes normal. Maybe the vinegar or lemon juice overwhelmes it. Also the pounded mustard seeds give good tartness. I think everything gets balanced. Grate raw turmeric and add with carrots. I do that with ginger & garlic (no carrots)

@goldenhands674 2 года назад

What’s the shelf life??

@colettebelier9970 23 дня назад

The same can be done with onions. 👏

@Kraliezec Год назад

This guy is a comedian. I love the five-year-old pickle joke.

@traiphineosmond9859 10 месяцев назад

Then you enjoy it.😂

@jackie9068 9 месяцев назад

Thank you Carrots is in season now and l certainly don t want the sweet. Can you do pumpkin pickle or zukinni

@behramcooper3691 9 месяцев назад

I don't understand. How does it ferment without adding any sugar? Is the sugar content of carrots enough to start the fermentation? I am going to try it though and with turmeric. Thanks for sharing. Can I use vinegar instead of lemon juice?

@jyothijason9979 10 месяцев назад

Good. It will not ferment . Thats how the picke lasts for an year. Use spoon or fork. The more you meddle with your hand, the more fermentation or,mould or fungus. . Good job.

@michellep1718 7 месяцев назад

Wow. I love this pickle. I added ginger and tumeric. Unfortunately I don't have any curry leaves so will try it again after I get some. I thought it was going to be too hot but I love it. Thanks!

@avi......2091 6 месяцев назад

Go to any indian store u'll find it

@michellep1718 6 месяцев назад

@@avi......2091 yes, well i used to live in london and that would have been easy. Here in rural andalicia its a bit harder. They are on the shopping listvfor when i find an asian food shop. Be faster to grow them.

@avi......2091 6 месяцев назад

@@michellep1718 wait until indians reach there and open indian stores 😂

@michellep1718 6 месяцев назад

@@avi......2091 I can't wait!!! That would be amazing.

@marietteberndsen9587 7 месяцев назад

Could I pickle fresh wild mushrooms ?

@NicUsher 10 месяцев назад

I would add the lemon jest too.

@LoveLjubav 10 месяцев назад

Can someone tell me if you can substitute curry leaf powder for the dry curry leaves. Much appreciated!

@HappyBellyfish 9 месяцев назад

apologies , I was away for quite a while. You cannot substitute it with curry leaf powder. You can skip it if you do not have the whole leaves ( dry or fresh ) . Curry leaf powder works great in some spice mixes or it can be added to a green smoothie, or face or hair masks. You can also use it to garnish a rich Indian curry recipe at the end ( about 1/2 a teaspoon sprinkled on top for a portion of 4 )

@LakshmananKannan 9 месяцев назад

Chef, May I know recip state origination.?

@shaheenjunaid3161 4 месяца назад

Is it curry patta or bay leaf tezpatta

@hendrikvanblerk1862 9 месяцев назад

Great recipe! But I love your jokes too...

@HappyBellyfish 9 месяцев назад

Thank you 🙏

@m.g3347 Год назад

I want to know one thing only, do I have to cover with the cloth,so that oxigen will go inside the bottle ,or have to put the tight lid so oxigen does not go inside the bottle.which one is correct ?

@HappyBellyfish Год назад

You don't need oxygen for the fermentation process to occur here, so you can use a tight lid. Normally this pickle is eaten just after a couple of days or even right away, if you go for longer fermentation, make sure that the carrots are fully submerged in its juice.

@D-Orro 10 месяцев назад

I am in Poland and don’t have acces to the curry leaves (I don’t even know what they are😆),otherwise I will definitely make these picked carrots. Sounds delicious… Being soooo spicy ho, it will kill any bugs hiding in my body😆.

@HappyBellyfish 10 месяцев назад

😂 you can still make it without the curry leaves.

@achimwasp 10 месяцев назад

@@D-Orro Same here in Germany, but you can get them online, e.g. the "great river".

@D-Orro 10 месяцев назад

E@@achimwasp thank you so much.

@jayantachakrabarty7457 10 месяцев назад

Do we use any preservative for using it for a longer time?

@HappyBellyfish 10 месяцев назад

This pickle is made to last a week in a refrigerator. If you want to preserve it for long then you may want to keep it under the brine.

@Waiting1989 8 месяцев назад

Hi chef, what do you suggest if someone living in cold climate wanted to try your healthy pickles. Please reply

@HappyBellyfish 8 месяцев назад

This pickle was made during a sunny Russian spring afternoon with single digit temperatures outside. Even if you leave the jar outside on the counter at room temperatures it will soften the carrots in a day or two. This jar should then be stored in a refrigerator so that it can last for up to a week. Since it is not preserved in oil or brine this is not going to last long for several weeks.

@gunterbecker8528 10 месяцев назад

😋😋😋

@Melissa0774 Год назад

How do people typically eat this stuff? What do you put it on?

@HappyBellyfish Год назад

Like any other relish, a tablespoon or two can be added to your salads, and your meals as a side.

@pranavam9249 10 месяцев назад

Curd rice , side dish

@robertoaguiar8082 10 месяцев назад

Is there a substitute for curry leaves? I never saw it in my country

@HappyBellyfish 10 месяцев назад

There is no substitute but it is totally alright if you skip this ingredient.

@chrismarr4234 Год назад

I have the soft carrot from India and just the mix. I want to eat it as soon as finish making it. Do I need to take the moisture out of the carrots and let dry or can I skip the moisture removal and drying method?

@HappyBellyfish 11 месяцев назад

No, you don't have to take the moisture out at all. This is a type of relish that lasts just a few days.

@chrismarr4234 11 месяцев назад

@@HappyBellyfish thank you for replying 🙏

@rupanjaligoswami6061 2 года назад

Looks amazing. Hope we can be good friends.

@HappyBellyfish 2 года назад

So glad you liked it. Good food connects us all

@engelaerasmus7609 9 месяцев назад

It looks delicious. But, can I make it without the chillies? I can not eat anything hot!

@HappyBellyfish 9 месяцев назад

Yes absolutely. 🙂

@saminakulsum Месяц назад

Well me ye search ker rhi thi ek function ke liye lekin kal jana hai aj mila mujhe😢

@teds.8378 Год назад

Do i have to keep it in the sun for 3 days?... We dont get many hrs of sun in a day.😢

@HappyBellyfish Год назад

You can keep it at room temperature too for a few days and then transfer it to a refrigerator.

@MysticalFeelings223 10 месяцев назад

Should we keep it in direct sun?

@HappyBellyfish 10 месяцев назад

the carrots will soften faster when you keep it in the sun. This relish or pickle ferments slowly and must be stored in a refrigerator after one or two days outside. This must also be consumed within a week or so.

@kiransharma3065 10 месяцев назад

Can we also make it with beetroot?

@HappyBellyfish 10 месяцев назад

Yes you can :)

@renuagarwal6014 Год назад

Isn't adding of lime in pickle is hazardous as it obstructs fermentation kindly clear this point. Thanks

@HappyBellyfish Год назад

Hazardous - definitely not. It slows down the fermentation but it happens at a slower pace. The carrot is much softer in texture in two to three days time. This is a pickle that cannot be kept for a very long time. Ideally it should be consumed in two weeks time and also stored in a refrigerator since it is not submerged in water or oil.

@Dave_en Год назад

Lime acts as natural preservative. Anything you add with lime and salt turns into pickle. Even just lime immersed in salt turns into healthy pickle after say 15 days to one month.

@rheadeshmukh-ez1wi 9 месяцев назад

@@HappyBellyfishcan we add oil to this recipe if it helps to preserve longer?