Spicy Carrot Pickle Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Carrots500 Gram
 Oil/Preferably mustard oil1⁄2 Cup (8 tbs)
 Salt1 Tablespoon
 Minced ginger1 Tablespoon
 Asafoetida1 Pinch
 Bay leaves2
 Aniseeds1 Tablespoon
 Black cardamom seeds To Taste
 Chilly powder1 Tablespoon
 Turmeric powder1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 224 Calories from Fat 178

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1053 mg43.9%

Total Carbohydrates 12 g3.9%

Dietary Fiber 3.8 g15.3%

Sugars 4.2 g

Protein 2 g3.3%

Vitamin A 293.8% Vitamin C 12.4%

Calcium 5.6% Iron 10.5%

*Based on a 2000 Calorie diet

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.
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