Carrot pickle

By Mohini Gupta

INGREDIENTS

• 500 gm carrot
• 1/2 cup mustard oil or any oil
• 1/4 TSP Asafoetida
• 1 lemon juice
• 100 gm green chilli
• 2 tbsp. mustard seed
• 1 tbsp. fennel seed
• 1 tbsp. red chilli powder
• 1 tsp turmeric powder
• 1 tbspcumin seed
• 1 tsp Carom seed
• 1 tsp  fenugreek seed
• 10 grm ginger chopped
• 8-10 cloves garlic chopped
• To taste Salt

PREPARATION

1. First wash carrot + chilli and wipe it .Peel the skin and cut length wise.
2. Slit the  green chilli .
3. Heat the kadai and dry roast mustard seed + fenugreek seed+ cumin seed+ fennel seed + carrom seed .

Allow it to cool and grind it to coarse pwder . [not fine ]

METHOD

Heat oil in the same kadai, add asafoetida +carrot + green chilli + ginger + garlic piece.

Fry these for 2-3 min on medium flame after that add turmeric powder + salt mix it well .

*** The carrot should have the crunch ,don’t over cook it .

Add red chilli powder, + ground spice powder , mix it well then turn off gas.

**Don’t allow the masala to burn .

Cover with lid and let it cool down completely .

Once it cools , add lemon juice and mix well .

Carrot pickle is ready .

 Tastes better after 2-3 days ,when carrot absorb all the spices.

Store it in clean ,dry air tight container .

You can keep it in sun for 2 or 3 days .

NOTES

• For preservative ,we can add vinegar .
• With the carrot ,we can add any other veges also like radish ,raw turmeric etc.

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