Do you like pickles? This delicious pickle made with this vegetable in just 15 minutes.
Here is a simple but delicious recipe of carrot pickle that you can make in a very short span of 15-20 minutes.
Are you craving for a pickle? How to make carrot pickle at home and satisfy your pickle craving? Carrot Pickle is a hot, spicy, spicy Indian pickle that can be re-made in any combination - vegetable curry, rice, roti - whatever you like.Originally, pickle is a great spice with a meal. Whether you like paratha or rice - pickle never disappoints you.Indian homes are known to host an exotic array of pickles. There are pickles made from raw mango, or tamarind, onion, tomato, lemon, amla and the list goes on.Likewise, try this carrot pickle at home and add it to your pickle rack. After this practice, not only does your mood light up successfully, it enhances the taste of food but also increases your appetite, improves metabolism and digestion.
Although carrot pickle is usually sourced from Andhra, this recipe has become universal.
This is a simple but excellent recipe that you can make in a very short span of 15-20 minutes. Gather the following ingredients first:
● 6-7 carrots
● 1 tbsp red chilli powder
● 1 tbsp dry mango powder
● 1 tbsp turmeric
● 1 tbsp mustard seeds
● 1 pinch asafoetida
● 3 tablespoons mustard oil
● 1 tbsp salt
● Finely chopped 2 inch ginger
● 1/4 teaspoon roasted fenugreek
● 8-10 curry leaves
● 2 teaspoons white vinegar / lemon juice
Fry the chopped carrots, ginger in 2 tablespoons of oil for a minute on medium heat and keep them aside.
Add mustard seeds, red chillies, asafetida, curry leaves in the same oil. Stir until it starts splattering. Then add turmeric, fenugreek, mustard powder, salt.
Turn off the heat and mix all the ingredients well with the fried carrot-ginger.
Allow the mixture to cool, then add lemon juice or white vinegar. You can also add mango powder instead of lemon juice.
Transfer the mixture to clean, air-tight, ceramic glass jars instead of Tupperware or plastic containers. Leave it at room temperature.
Refrigerate it after 3-4 days. By then, the carrot mixture had beauty and absorbed the spices.
Your gajra pickle is ready to be served whenever and however you like.