Spicy Carrot Pickle Recipe
Ingredients
| Carrots | 500 Gram | |
| Mustard oil | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Ginger | 1 Tablespoon, minced | |
| Asafoetida | 1 Pinch | |
| Bay leaves | 2 | |
| Aniseeds | 1 Tablespoon | |
| A few black cardamom seeds | ||
| 1 tbsp chilly powder | ||
| Turmeric powder | 1/2 Teaspoon | |
Directions
1. Wash, wipe and cut the carrots into 1" pieces.
2. Heat the oil, add the bay leaves, asafoetida and aniseeds and when done add the carrot pieces, ginger and turmeric powder, and fry for 3-5 minutes on low heat stirring all the while.
3. Now add the chilly powder, cardamom seeds and salt, and fry further for a few minutes. Cook until the carrots are tender, remove from fire, cool thoroughly and bottle. Refrigerated, it will keep 1 -2 weeks.
2. Heat the oil, add the bay leaves, asafoetida and aniseeds and when done add the carrot pieces, ginger and turmeric powder, and fry for 3-5 minutes on low heat stirring all the while.
3. Now add the chilly powder, cardamom seeds and salt, and fry further for a few minutes. Cook until the carrots are tender, remove from fire, cool thoroughly and bottle. Refrigerated, it will keep 1 -2 weeks.
Chef
