Food Blogs
Carrot Pickle Recipe
It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will rotis or parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.
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Ingredients
- 1 cup carrot cut into thin slices
- 1/2 tsp nigella seeds kalonji
- 2 tsp split fenugreek seeds methi na kuria
- 2 tsp split mustard seeds rai na kuria
- 1/4 tsp Asafoetida hing
- 1 tsp chilli powder
- 1/4 tsp Turmeric powder haldi
- salt to taste
- 1 1/2 tbsp Oil
Ingredients
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Rate this recipe!
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Instructions
- Combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.
- Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.
- Serve immediately or keep refrigerated till use.
Recipe Notes
This pickle stays fresh for 3 to 4 days.
Indian or red carrots are ideal to use for this pickle.
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