Carrot Beetroot Kasundi Pickle

Name: Carrot Beetroot Kasundi Pickle
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup carrot cut in julienne; 1/2 cup beetroot cut in julienne; 4 tsp kasundi - mustard sauce; 1/4 tsp hing; 1/2 tsp turmeric powder; 2 tsp kashmiri red chilli powder; 1 tsp lemon juice; 4 tsp mustard oil; Salt to taste

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#WS #Week4 #WinterSeries
#Carrot_Beetroot_Kasundi_Pickle
#Kasundi #MustardSauce #Sarso #Rai
#YellowMustard #BlackMustard
#Beetroot #Carrot #Aachar
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadindia
#Cookpadenglish #Cooksnap
I chose the ingredients Kasundi from week 4 , beetroot from week 3, and carrot from week 1.
Kasundi is a mustard sauce made of yellow and black mustard seed with salt, ginger, green chillies, garlic, oil, and vinegar.
This is an instant pickle of winter season in Gujarati style. It is well known as *Raiwala Gajjar Beet Nu Athanu*
You can enjoy with roti, puri, paratha, and steamed rice.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

prep. time - 15 minutes

4 servings

1 cupcarrot cut in julienne
1/2 cupbeetroot cut in julienne
4 tspkasundi - mustard sauce
1/4 tsphing
1/2 tspturmeric powder
2 tspkashmiri red chilli powder
1 tsplemon juice
4 tspmustard oil
Salt to taste

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Steps

prep. time - 15 minutes

1

Wash and cut in julienne carrot and beetroot.
2

Take a bowl, add carrot and beetroot julienne, add salt, red chilli powder, turmeric powder, hing, kasundi, lemon juice, and mustard oil. Mix well.
3

Tasty pickle is ready to serve. You can store it in glass jar. Enjoy...

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Manisha Sampat @PURE_VEG_TREASURE

on January 02, 2024 12:27

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐