Tuesday, December 3, 2013

Carrot Pickle

  • Sliced carrot : 1 kg
  • Sliced ginger : 2 Tbsp
  • Sliced garlic : 2 Tbsp
  • Sliced green chilly : 1½ Tbsp
  • Curry leaves : as rqd
  • Mustard seeds : 1 Tsp
  • Fenugreek seeds : ½ Tsp
  • Gingely oil : ¼ cup or as rqd
  • Eastern pickle powder : 4 Tbsp
  • Vinegar : ½ to ¾ cup
  • Salt : to taste

Peel off the carrot skin and slice it into thin pieces. Heat gingelly oil in a chatti (kadai) and splutter the mustard seeds and fenugreek seeds. Then add sliced ginger, garlic, green chilly and curry leaves. Stir it for a few mins and put the sliced carrots. Saute it for 2 to 4 mins and reduce the heat. Then add pickle powder into it and mix well. Remove it from fire and pour required amount of vinegar and salt. Combine well. Keep it aside and allow it to cool completely. Transfer it into a clean air tight container. The pickle can be used from very next day.

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