Carrot Pickle

Name: Carrot Pickle
Total time: 600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 4-5 carrot; 5 tbsp oil; 2 inches ginger thinly sliced; 1 dried chillies; 1/4 tsp asafoetida; 2 tsp Kashmiri chilli powder; 1/4 tsp turmeric powder; 1 tsp mustard seeds powdered; 1/4 tsp methi dry roasted and powdered; 1 tbsp salt as per your taste; 1 tsp white vinegar; 2 lemon juice; 1 tsp fennel powder

Kalpana Solanki @cook_13477867

#winter
post4
This achar is a hot and spicy and one of the easiest and most economical pickle. It is served on the side of any Indian meal of roti, paratha or rice.

Kalpana Solanki @cook_13477867

#winter
post4
This achar is a hot and spicy and one of the easiest and most economical pickle. It is served on the side of any Indian meal of roti, paratha or rice.

Saved

Ingredients

10+10 mins

5 servings

4-5carrot
5 tbspoil
2 inchesginger thinly sliced
1dried chillies
1/4 tspasafoetida
2 tspKashmiri chilli powder
1/4 tspturmeric powder
1 tspmustard seeds powdered
1/4 tspmethi dry roasted and powdered
1 tbspsalt as per your taste
1 tspwhite vinegar
2lemon juice
1 tspfennel powder

Saved

Steps

10+10 mins

1

Wash and peel the carrots and dry them completely. You can use kitchen towel to wipe off any excess water.
2

Cut the carrots into long thick slices about the size of a finger.
3

Combine all the ingredients except oil in a bowl and mix well.
4

Heat the mustard oil/any other cooking oil in a small pan.
5

Add it to the carrot mixture and mix well.
6

Transfer the mixture to an airtight glass bottle.
7

Store it at room temperature for 3-4 days. Mix it occasionally around once a day.
8

RefrigeratoRefrigerat it after 4 days. Carrot pickle is ready to serve.