INGREDIENTS
Carrot Pickle
INGREDIENTS
Carrot - 450 grams
Mustard seeds - 1 teaspoon
Dry mango powder - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Asafoetida - 1/8 teaspoon
Fennel seeds - 1 teaspoon
Mustard oil - 50 milliliters
PREPARATION
1. Wash the carrots and dry them completely. Cut the carrots into long thick slices.
2. Grind 1 teaspoon mustard seeds and add it to the mixture.
3. Add 1 teaspoon dry mango powder, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon salt, 1/8 teaspoon asafoetida, 1 teaspoon fennel seeds, 50 milliliters mustard oil and mix well to combine.
4. Transfer the mixture to an airtight glass bottle or container.
5. Store it at room temperature for 3-4 days. Mix it occasionally, around once a day. The carrots would have absorbed the spices by this time.
6. Carrot pickle is ready. (You can refrigerate it after 4 days)
7. Enjoy with your favourite meal.