Carrot Pickle Recipe
Pickle is very much liked with Indian food, carrot pickle, especially in winter, people like more. Sour and spicy carrot pickle makes your food special. It is also very easy to make and it lasts for several days with little-care. Let’s know how to make it.
Know about our other pickle recipe.
How to make lime sour sweet pickle. Easy method of making mango pickle. How to make Amla pickle and keep it safe for a long time. Easy method of ginger pickle. Spicy Green Pickled Peas Recipe.
Preparation Time – 20 to 30 minutes
(In this time, you can wash carrots thoroughly, dry and cut spices)
Cooking time- 5 to 10 minutes
(Heating oil and blending spices requires a significant amount of time.)
Relaxation – 2 to 3 days in the sun
(Keeping in the sun mixes the spices well in the pickle and does not develop the taste)
Total time- 30 to 40 minutes
(It does not include the time to keep in the sun.)
Material:
Carrots – 500 grams
Salt – 2 tablespoons
Turmeric powder – 1 teaspoon
Red chili powder – 2 tablespoons
Fennel – 2 teaspoons
Fenugreek seeds – 1 teaspoon
Mustard oil – 100 ml
Vinegar – 2 teaspoons
Asafoetida – 1 pinch
Rye – 1 teaspoon
Carrot Pickle Recipe Method:
First of all wash the carrots thoroughly and remove it, cut it into thin length.
Dry the chopped carrots with a cloth so that there is no moisture in it.
Now heat mustard oil in a pan. When the oil is well heated (starts hard), turn off the gas and let it cool.
Take dry carrots in a vessel, salt, turmeric, red chili, fennel, fenugreek seeds, mustard and only
Now add cooled mustard oil and vinegar to it.
Mix everything well.
Caution
Fill the pickle in a clean, dried glass jar, and keep it in the sun for 2–3 days.
Shake once daily with a spoon so that the spices are equally met.
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