Carrot pickle | Carrot pickle ingredients

Carrot pickle is one of the most effortless and most prudent pickles to make. It can be preserved for a long time and is very tasty to serve with meal.

Carrot Pickle

For carrot pickle use carrots, which are new, firm and without defect. Wash them altogether and wipe them with a clean fabric before utilization. Hints of water will make the pickle rotten. With a lovely brilliant red shade, this pickle goes well will rotis or parathas. It is best consumed the day it is made. At the same time it must be kept in the icebox to make it keep going for 4 days.

Elements

• 1 glass carrot , cut into meager cuts
• 1/2 tsp nigella seeds (kalonji)
• 2 tsp part fenugreek seeds (methi na kuria)
• 2 tsp part mustard seeds (rai na kuria)
• 1/4 tsp asafoetida (hing)
• 1 tsp bean stew powder
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• 1 1/2 tbsp oil

Technique

•  Combine all the fixings, with the exception of the oil, in a dish and blend well. Keep aside.
•  Heat the mustard oil in a little skillet, add it to the carrot mixture and blend well.
•  Serve quickly or keep refrigerated till utilization.

Helpful tips

•  This pickle stays crisp for 3 to 4 days.
•  Indian or red carrots are perfect to use for this pickle.

Tips

•  Indian or red carrots are perfect to use for this pickle.