Instant Carrot Pickle
by , Published: December 8, 2011
This Carrot pickle is one of the easiest pickles to make. Fresh, firm and carrots without blemish will work like a charm for this pickle. Wash them thoroughly and wipe them with a clean cloth before use. Make sure carrots are completely dry because traces of water will make the pickle rancid.
With a beautiful bright red colour, this pickle goes very well with rotis or parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.
Prep time:
Cook time:
Total time:
Refrigeration Time: 4 days
Yield: Makes 20 pieces
Ingredients:
1 cup carrot jullienes
2 tsp split mustard seeds (rai na kuria)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
2 tsp split fenugreek seeds (methi na kuria)
1 1/2 tbsp mustard oil
1 tsp salt
Method :
1.In a bowl, combine all the ingredients, except the mustard oil and mix well.
2.Heat the mustard oil in a pan and add it to the carrot mixture.
3.The pickle is ready to serve. Store refrigerated for upto 4 days.
Tips:
Indian or red carrots are ideal to use for this pickle.
2.Heat the mustard oil in a pan and add it to the carrot mixture.
3.The pickle is ready to serve. Store refrigerated for upto 4 days.
Tips:
Indian or red carrots are ideal to use for this pickle.
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