Carrot Pickle

Carrot Pickle

Preparation time- 12 hrs
Cooking time-10 mins
Total time- 10 mins

Ingredients:

1. Carrot (Sliced)- 1 kg
2. Fenugreek seeds-1 tablespoon
3. Ginger(chopped pieces) - 50 gm
4. Garlic (chopped pieces)- 50 gm
5. Dried red chilly- 15 no.
6. Vinegar (Acetic acid)- 100ml
7. Salt- as needed
8. Mustard - 4 tablespoon
9. Sunflower Oil/ gingelly oil- 250 ml
10. Chilly Powder- 8 tablespoon
11. Turmeric powder-3 tablespoon
12. Curry leaves- 30 no.

Method:

Step 1: Mix carrot pieces with salt and turmeric powder. Keep it for 12 hrs in a glass jar.

Step 2: Take a pan, pour oil and warm it. Add mustard seeds, fenugreek seeds, red dried chilly and curry leaves.

Step 3: After a few minutes, add garlic and ginger, cook it for a minute.

Step 4: Add chilly powder and after a minute, switch off the flame. Then, add vinegar and mix it well.

Step 5: Finally, add carrot pieces and mix it well. Serve after two weeks.

Tips and warnings

• Use glass jar always for storing pickle.
• Keep it in room temperature for 48 hrs and then keep it in fridge for months (I prefer this method).
• If the pickle is covered with oil, you can keep it in room temperature for months, as the oil acts as a preservative. 
• When you take the a portion of pickle from bottle, slant the jar and take the carrot pieces without oil.
• Cook it in a medium flame.
• If it is a maiden attempt, start with a small quantity, because, it needs experience to bring the balance in sour, spicy and salty taste of carrot pickle.
  Now, spicy carrot pickle is ready