Saturday, December 15, 2012

Instant Carrot Pickle

Time 30 min
Carrot cut pieces (2 inch long) 1 cup
Red chili powder 1/4 tsp
Salt 1/4 tsp (as per taste)
Asafoetida 2 pinch 
Mustard seeds with cover 1/4 tsp
Mustard split seeds/daal (without cover) 1 tsp
Fenugreek seeds 1/4 tsp roasted
Oil 3 tsp
Sugar 1 tsp
Lemon juice 1 tsp

Wash & peel off carrot. Make pieces. Keep it aside.
Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. Keep it aside.
Roast mustard split seeds/ daal for 2-3 min on tava. Allow it to cool. Keep it aside.
Heat oil in kadai add mustard seeds, after it pops out add asafoetida. Then switch off the flame. Allow it to cool. Keep it aside.
Mix carrot, fenugreek seeds, roasted mustard split seeds, salt, red chili powder and lemon juice in a mixing bowl. Then add sugar. Mix well. Now pour oil over the mixture and then transfer this to sterilized glass jar. Pickle is ready to eat. You refrigerate pickle which can be consumed in 4-5 days.

U can avoid adding mustard split seeds and add more regular mustard seeds. But mustard split seeds gives real taste to the pickle.


Post a Comment

Related Posts Plugin for WordPress, Blogger...
Protected by Copyscape DMCA Takedown Notice Infringement Search Tool
Creative Commons License
a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at