Carrot Pickle

Ingredients

  • carrots, peel & cut into long pieces – 15
  • Onions chopped into big pieces- 2
  • Ginger-garlic paste-1/2 tbsp.
  • Dry red chilies, broken into pieces – 2
  • Coriander powder-2 tsp.
  • Mustard powder-1 tsp.
  • Cumin (jeera) powder-1/2 tsp.
  • Fenugreek (methi) powder – 1/4 tsp.
  • Brown sugar (or powdered jaggery) -1 1/2 tsp.
  • Lemon juice or vinegar – 3 tsp.
  • Red chili powder -2 tsp.
  • A pinch of asafoetida (hing)
  • Salt (or to taste) -1 tbsp.

For the seasoning

  • Oil – 1 cup
  • Mustard seeds – 1/4 tsp.
  • Cumin seeds (jeera) -1/4 tsp.
  • Urad dal (black gram) -1/4 tsp.
  • Methi (fenugreek) seeds- 1/4 tsp.
  • Curry leaves-1 tbsp.

Method

  1. Make a coarse paste of the onions and keep aside.
  2. Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it. Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.
  3. Then add onion paste, ginger-garlic paste and sauté till golden brown. Turn off the stove and allow it to cool.
  4. After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients. Mix well and store in an airtight jar. Refrigeration is required.
  5. Allow the carrots to marinate in this mixture for 2 days. The pickle is then ready to serve. Serve with steam rice or curd (yogurt) and rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

*