Recipes for carrot pickle

Spicy Carrot Pickle Recipe Image

Ingredients:

• 15 carrots, peel & cut into long pieces
• 2 onions, chopped into big cubes
• 1/2 tbsp. ginger-garlic paste
• 2 dry red chilies, broken into pieces
• 2 tsp. coriander powder
• 1 tsp. mustard powder
• 1/2 tsp. cumin (jeera) powder
• 1/4 tsp. fenugreek (methi) powder
• 1 1/2 tsp. brown sugar (or powdered jaggery)
• 3 tsp. lemon juice or vinegar
• 2 tsp. red chili powder
• A pinch of asafoetida (hing)
• 1 tbsp salt (or to taste)

For the seasoning:

• 1 cup oil
• 1/4 tsp. mustard seeds
• 1/4 tsp. cumin seeds (jeera)
• 1/4 tsp. urad dal (black gram)
• 1/4 tsp. methi (fenugreek) seeds
• 1 tbsp curry leaves

How to make Spicy Carrot Pickle:

• Make a coarse paste of the onions and keep aside.
  Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it.
• Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.
• Then add onion paste, ginger-garlic paste and saute ½ till golden brown.
• Turn off the stove and allow it to cool.
• After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients.
• Mix well and store in an airtight jar.
• Refrigeration is required.
• Allow the carrots to marinate in this mixture for 2 days.
• The pickle is then ready to serve.
• Serve with steam rice or curd (yogurt) and rice.