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Preparation Time : 10
Cook Time : 10
Total Time : 20
3 carrot thickly sliced (1 1/2 cup chopped)
2 inches Ginger thinly sliced
5 tbsp oil
1 dried red chilli
3/4 tsp Mustard seeds
1/4 tsp Fenugreek powder
10 Curry leaves
2 tsp Kashmiri red Chilli powder(if you preferred spicy add more)
1/4 tsp hing
1/4 tsp turmeric powder
1 tsp Mustard seeds powder
2 tbsp salt (as your taste)
1/2 lemon juice
Firstly take the pan heat the 2 tbsp oil and add thinly sliced ginger
Next add the thickly chopped carrot in the same pan
Saute well for 1 minute and keep aside. And in the same pan add 3 tbsp oil.
Once oil is heat sufficiently, then add dry red chilli, Curry leaves, mustard seeds, till mustard seeds splutter. Further add chilli powder, turmeric powder, salt, mustard seeds and fenugreek seeds powder, (to prepare fenugreek and mustard seeds powder dry roast then powder them). Next give a good mix then off the flame.
Now add carrot and ginger additionally add vinegar and lemon juice then give a good mix. Once Pickle's cooled then transfer to the glass jar.
Finally carrot Pickle's is ready to serve immediately or store in airtight container.
My tip :- additionally add veggies of your choice. Most noteworthy make sure to wash and pat dry the vegetables overnight.
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