Carrot Pickle

This a very crunchy and spicy pickle. You can also add cauliflower florets or beans to this recipe which is called mixed veg pickle. But now I am preparing simple Carrot pickle. Carrots remain crunchy and pickle becomes tasty after setting it for 8to 10 hours aside before serving. This can be preserved about a week of time.

Ingredients:

1. Carrots- 1 cup (chopped into 1 inch cubes)

2. Chilli powder- 1/2 cup

3. Mustard seeds powder- 1/4 cup

4. Fenugreek seeds powder- 1 tbsp

5. Salt- 1 tbsp or to taste

6. Oil- 1/2 cup

7. Garlic- 1 tbsp crushed

8. Lemon Juice- 2 tbsp or as required

Tempering:

1. Mustard seeds and jeera- 1 tsp each

2. Turmeric- pinch

3. Hing- pinch

4. Garlic- 4 big pods

5. Curry leaves- few

6. Red chillies- 3 no

Preparations:

1. Wash, peel and slice the carrots into inch slice cubes and pat dry them with a napkin.

Method:

1. Dry roast the mustard seeds and fenugreek seeds, cool them and grind them into fine powder.

2. Peal garlic and crush it finely.

3. In a bowl, add red chilli powder, ground mustard seeds and fenugreek powder, crushed garlic, salt and mix well.

4. In a pan, heat oil, add mustard seeds when they crackle, add jeera, hing, curry leaves, red chillies, chopped garlic slices, turmeric and fry a minute. Cool the tempering to room temperature.

5. Once its cooled add the tempering to spice mix and mix well.

6. Add sliced carrots into it, add lemon juice and mix everything well.

7. Now the carrot pickle is ready. But set it aside about 8 to 10 hrs. So that the carrots will abosorb all the sour taste from lemon and spicy taste from rest of the ingredients.

Serve with plain rice or chapathi or curd rice after 8hrs.

Let me know your suggestions and opinion on this recipe. Bye..