29 April 2014

Instant Carrot Pickle

India is a country famous for many of its signature pickles, the popular varieties being Mango, Lime and Vegetable. During my early life in Delhi, I had the wonderful privilege of eating at the famous shops - Punjab Sweet Shop and Roshan Di Kulfi in Karol Bagh. Their Chole Bhature was out of this world, and am sure is still the case!!! But this recipe I am about to share is about the simple and instant carrot pickle they would serve with the Chole Bhature and would compliment the main dish wonderfully.
Typically most North Indian pickles use Mustard Oil; I have used sesame oil which is an equally good preservative.
This pickle is very quick and easy to make; I am listing below two methods to prepare the pickle; one uses green chillies and the other red chilli powder. Rest assured, both turn out fantastic :)

                                                     INSTANT CARROT PICKLE


Ingredients :

Tender Carrots - 7 to 8
Green chillies - 2
Sesame Oil - 1 tbsp
Yellow Mustard - 1 tsp
lemon Juice - 1 tsp
Turmeric powder - a pinch
Salt - 1 tsp

Method :

1. Cut the carrots into 1 inch long sticks. Slit the green chillies lengthwise

2. Add the two to a mixing bowl. Add the lemon juice, turmeric powder and salt and check for taste.

3. Heat oil and add the mustard seeds. When they crackle, pour over the pickle and mix well. Let rest for 1/2 hour and serve.
This pickle can last out for 2 to 3 days when refreigerated.




Tender Carrots - 7 to 8
Fenugreek (Methi) Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - 1 tsp
Mustard Seeds - 1 tsp
Asafoetida powder (Hing) - a pinch
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp

Method :

1. Cut the carrots as in the first method. Add to a mixing bowl.

2. Heat a pan and dry roast the fenugreek seeds. Cool slightly and grind to a coarse powder

3. Heat oil in another pan, add the mustard seeds, ground fenugreek powder, asafoetida powder, turmeric powder and chilli powder.

4. Pour this tempering over the carrots and mix well. Add salt to taste and let rest for 1/2 hour before serving. Lemon juice can be added for little tanginess as well.
Shelf life, when refrigerated is 2 to 3 days.


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