Carrot Pickle

Ingredients:

• 1 kg Carrots
• Salt - 100 gm
• Red Chilly Powder - 50 gm
• Turmeric Powder - 10 gm
• Mustard - 2 tsp
• Cumin Seeds - 2 tsp
• Fenugreek - 1 tsp
• Asafoetida - 1 tsp
• Vegetable Oil - 300 ml.
• Lemon Juice - 200 ml.
• Ginger(chopped) - 1 inch
• Garlic(chopped) - 25 cloves
• Green Chilies - 6

Wash all carrots and wipe them completely dry because any moisture will spoil the pickle. Chop them finely. Add salt to them and keep aside for 5-10 minutes.

In a sauce pan fry mustard, cumin seeds, asafoetida, and fenugreek without oil. Grind them into fine powder. Set aside.

In a frying pan heat the oil 1 tsp of mustard when it pops add chopped ginger, chopped garlic and chopped green chilies and fry for 2 minutes.

Then squeeze the carrot so that no water retains and add them to frying pan, fry them until vegetables are cooked. Add red chilly powder and turmeric powder. Mix thoroughly.

At last add grounded masala powder and lemon juice.

Keep the pickle in cool, dry place.

   
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                                              Last modified: October 17, 2003