Instant Carrot Pickle At Home
Sun-soaked and fiery — this carrot pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.
Ingredientsfor 8 servings
- Carrot : 6 nos
- Garlic : 10 or 15 cloves
- Yellow mustard : ½ tsp
- Black mustard : 2 tsp
- Mustard oil : 3 tsp
- Chilly powder : 1 tsp
- Salt, to taste
Preparation
Step 1
Heat pan add oil in it and when it gets hot add black mustard and yellow to it and when it allow to crackles add garlic to it.
Step 2
Then give it a good stir for 3 minutes and then add chilly powder to it.
Step 3
Then give it a good stir and add this to the sliced carrot and salt to it.
Step 4
Add vinegar to it so that the pickle will last for more days.
Step 5
Keep the pickle in a bottle or box.
Step 6
Use dry spoon when ever taking pickle.
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
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