Carrot Pickle

Name: Carrot Pickle
Cuisine: Indian
Ingredients: 2 cup Carrot (finely chopped); 1 tsp Mustard seeds; 2 tsp cumin seed-; 1 tsp Fenugreek seeds; 1 tbsp Grated Ginger; 1/4 tsp Turmeric powder-1/4; 2 tbsp Red chilli powder-2; 1 tsp Grated Jaggery-; 1 tsp Vinegar-1; as required Salt to taste; 1/2 cup oil

Rutuja Patil |Ek_KolhaPuri @ek_kolhapuri

#WIN
#WEEK3

Winter special Recipe

#WIN
#WEEK3

Winter special Recipe

Rutuja Patil |Ek_KolhaPuri @ek_kolhapuri

#WIN
#WEEK3

Winter special Recipe

#WIN
#WEEK3

Winter special Recipe

Saved

Ingredients

2 cupCarrot (finely chopped)
1 tspMustard seeds
2 tspcumin seed-
1 tspFenugreek seeds
1 tbspGrated Ginger
1/4 tspTurmeric powder-1/4
2 tbspRed chilli powder-2
1 tspGrated Jaggery-
1 tspVinegar-1
as requiredSalt to taste
1/2 cupoil

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Steps

1

Heat up a pan on medium heat. Add mustard and cumin seeds.
2

Roast for just about a minute. After a minute or so,mustard will begin to pop up.
3

Add fenugreek seeds.Roast foranother minute.
4

Transfer cumin seeds, mustard and fenugreek seeds into a blender jar and blend it into a coarse texture. (Do not blend it into fine powder.)
5

Heat up oil a little in a pan. Add grated ginger. Mix well and fry for just about a
minute.
6

Add finely chopped carrot. Cook for just about a minute until the carrot just becomes soft.
7

Turn off the gas. Add turmeric powder, red chilli powder, pickle masala, salt,jaggery and vinegar.Mix it well.
8

Fill pickle into a tiffin or bottle when it cools down completely.
9

You can store the pickle in airtight container for about 10-15 days in fridge.