Carrot Pickle
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seasonal, tasty, tangy carrot pickle best serve with stuffed paratha or poori.
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Ingredients
- 1 kg Carrot
- 1 tbsp Salt
- 1 teaspoon Onion seeds/ kalaunji
- 1 tbsp Mustard powder
- 1/1/2 tbsp Turmeric Powder
- 1 tbsp Red chili powder
- 4 tbsp Oil
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Instructions
- Peel, wash and cut the carrots into four pieces. Boil the water in a large pan,keep the carrots for 2 minutes and turn off the flame .
- Cool it ,keep in sun light for 1 hour. Now mix all ingredients well.
- Keep in a air tight container ,and keep the container in sun light for 2 days. Now pickle is ready.
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