Carrot Pickle

hmmm....Pickle...pickle...pickle.....it's nothing but preserving vegetables with some spices added ...when eaten on a rainy-day with hot ghee...nothing can beat it out....but these pickles must be stored n sterilized jars for long preserving and even salt plays the key role for preserving...

This carrot pickle can be preserved for one month when refrigerated...these types of pickles are even more tastier with curd rice and in upmas..








Ingredients:

To be mixed:
Carrots(sliced into small cubes) 1 cup
Garlic 4 clove(sliced)
Red Chili Powder 1 heaped tsp
Fenugreek Seed Powder 1/2 tsp
Mustard seed powder 1/2 tsp
Turmeric 1/2 tsp
Salt 1 heaped tsp(or to taste)
LemonJuice 4 tsp


Tempering:

Oil 2 tbsp
Mustard Seeds 2 tsp
Asafoetida 1/4 tsp

Method:
1. Mix all ingredients well and store it in a glass container for at least 5-6 hrs.
2. After resting it for few hours mix it well again.
3)Heat the oil in a small skillet. Add mustard seeds,asafoetida and curry leaves. Add the hot tempering to the pickle.


Variation:

You can even saute the raw carrot cubes before mixing with above ingredients.