Culinary Institute of America Recipe
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Indian-Style Pickled Carrots

Watch our video on how to oblique cut carrots to use with this recipe.
Indian-Style Pickled Carrots recipe by The Culinary Institute



Makes about 1 quart

  • 6 cups oblique-cut carrots
  • 2 cups plus 2 tablespoons dark brown sugar
  • 3/4 cup malt vinegar
  • 2 tablespoons julienned ginger
  • 1/4 cup sliced garlic
  • 1/2 cup chopped, pitted dried dates
  • 12 dried red chiles
  • 1/2 cup raisins
  • 1 cup dried apricots, chopped
  • 3/4 tablespoon garam masala


  1. Combine the carrots, sugar, and vinegar in a large saucepan. Cook over low heat, stirring occasionally, until the carrots soften, about 30 minutes.
  2. Stir in the ginger and garlic. Cook until the mixture thickens and becomes sticky, about 10 minutes.
  3. Add the dates, chiles, raisins, and apricots. Return to a simmer over low heat.
  4. Mix in the garam masala. Remove from the heat and set aside to cool.
  5. Store in a covered container under refrigeration.
 Per ¼ cup serving: 171 CALORIES, 1 g PROTEIN, 43 g CARBOHYDRATES, 2 g FIBER, 0 g TOTAL FAT (0 g saturated fat), 33 mg SODIUM, 0 mg CHOLESTEROL

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