Carrot Pickle

An ideal time to make and preserve pickles for use throughout the year!

Carrot Pickle


1 kg. Carrots

5 green chillis

1” pc. Ginger

1 pod Garlic

1/2 litre Vinegar

½ cup sugar

¼ kg. Oil

1 sprig curry leaves

1/2 tsp. mustard seeds

4 tsp. Salt

Roast & grind to a paste in vinegar

50 gms. red chillis

1 tsp. mustard seeds

½ tsp. cumin seeds

1 tsp. turmeric powder

½ tsp. black pepper

½ tsp. fenugreek seeds

½ tsp. asafoetida (hing)

Wash vegetables, drain and cut into thin strips.  Do not wash after cutting.  Add the salt and dry in the sun for minimum 2 days.  Chop green chillis, ginger and garlic finely.  Boil oil in a vessel, add mustard seeds and curry leaves.  Then add the chopped chillis, ginger and garlic and fry till light brown.  Add the ground masala paste, remaining vinegar and sugar and cook10 minutes.  Then add the dried carrots and mix well.  Bottle when cool.

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