Instant Carrot Pickle Recipe Video
Ingredients
| Carrot | 1⁄2 Cup (8 tbs), julienne cut | |
| Jalapeno pepper | 1⁄4 Cup (4 tbs), julienne cut | |
| Salt | 1 Tablespoon (to taste) | |
| Red chili powder | 1 Teaspoon | |
| Whole coriander seeds | 1⁄2 Teaspoon | |
| Turmeric powder | 1 Pinch | |
| Asafoetida | 1 Pinch | |
| Mustard seeds without skin | 1 Teaspoon | |
| Lime juice | 1 Tablespoon | |
| Olive oil | 2 Tablespoon, warmed if desired | |
| Sugar | 1⁄2 Teaspoon (Optional) |
Nutrition Facts
Serving size: Complete recipe
Calories 368 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 4.4 g22%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5881.4 mg245.1%
Total Carbohydrates 17 g5.8%
Dietary Fiber 6.3 g25.2%
Sugars 7.4 g
Protein 4 g7.5%
Vitamin A 223.8% Vitamin C 47.6%
Calcium 7.6% Iron 10.3%
*Based on a 2000 Calorie diet
Directions
1. Mix all the ingredients in a bowl and serve.
2. If serving immediately mix a little sugar and do so.
3. If desired keep overnight before serving and then omit sugar if desired.
SERVING
4. Serve with rotis, rice or curd rice.
Chef
