Posted By : I am Fresh

11 Feb, 2022 3:40 PM

Cooking Time : 20 Minute

Ingredients

• 3 carrots (thickly sliced (approx. 1½ cups chopped carrot)
• 5 tbsp oil
• 2 inches ginger (thinly sliced)
• ¾ tsp mustard seeds/rai
• 1 dried red chili
• ¼ tsp Hing / asafoetida
• 10 curry leaves
• 2 tsp Kashmiri chili powder (add more if you prefer spicy)
• ¼ tsp turmeric powder
• 1 tsp mustard seeds (powdered)
• ¼ tsp methi/fenugreek seeds (dry roasted and powdered)
• 1 tbsp salt (adjust to your taste)
• 1 tsp white vinegar
• 2 lemon juice

Instructions

• firstly, in a large pan add 2 tbsp of oil and to that add ginger juliennes (thick pieces of ginger).

• furthermore, add chopped carrot and saute.

• saute on a medium flame for 1 minute. keep them aside.

• next to the same oil, add 3 more tbsp of oil.

• once the oil is sufficiently hot, add mustard seeds, red chili, Hing, and curry leaves. saute till the mustard seeds splutter.

• furthermore, add 2 tsp of chili powder, turmeric powder, mustard powder, fenugreek powder, and salt. to prepare fenugreek powder and mustard powder, dry roast then powders them.

• give a good mix and switch off the flame.

• now add fried carrot and ginger.

• additionally, add a tsp of vinegar.

• also, add the juice of 2 lemons.

• then give a good mix. once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.

• finally, serve pickle immediately or store in an airtight container.