Carrot Pickle

Name: Carrot Pickle
Cuisine: Indian
Ingredients: 1/2 kg Carrots; 10-12 curry leaves; 10 cloves garlic (sliced); 8 Green chillies (deserved and slit); 1/2 cup vegetable oil; to taste Salt; 3 tsp sugar; 6 Kashmiri red chillies; 1 Green chilli; 1 tsp mustard seeds; 1 tsp cumin seeds (jeera); 1/4 tsp fenugreek seeds; 1 small pod garlic (Around 13 to 14 cloves); 10 black peppercorns; 1/2 " ginger; 1/2 tsp turmeric

Caroline's Kitchen. @caru_2585

Mumbai

#winterfruits
This recipe is very tasty. I just love it.

Caroline's Kitchen. @caru_2585

Mumbai

#winterfruits
This recipe is very tasty. I just love it.

Saved

Ingredients

1/2 kgCarrots
10-12curry leaves
10 clovesgarlic (sliced)
8Green chillies (deserved and slit)
1/2 cupvegetable oil
to tasteSalt
3 tspsugar
to be grounded to a paste using 3/4 cup vinegar
6Kashmiri red chillies
1Green chilli
1 tspmustard seeds
1 tspcumin seeds (jeera)
1/4 tspfenugreek seeds
1small pod garlic (Around 13 to 14 cloves)
10black peppercorns
1/2" ginger
1/2 tspturmeric

Saved

Steps

1

Scrape outer skin of the carrots, trim off the ends and wash. Divide each carrot into 2"lengths, then halve or quarter the pieces lengthwise to achieve equal size 2" length strips of 1/4" thickness.
2

Deseed and slit green chillies and slice garlic. Set aside.
3

Grind the ingredients under TO BE GROUND to a smooth paste along with vingar. Set aside.
4

Heat oil in a pan. Add curry leaves and sliced garlic. Cook for 3 to 4 mins.
5

Next add the ground Masala and fry till the oil seperates. Then add the carrots and fry for another 5 to 10 mins.
6

Add the green chillies and fry for some more time. Add salt
7

Cover and cook on slow heat, till the carrots till tender and crisp. Once cooked add sugar and mix.
8

Once cooked and cooled, store in a glass airtight jars.
9

Note: please don't use water. Adjust oil, salt, sugar and vinegar according to taste.