Carrot Pickle

South Indian cuisine is famous for its wide range of pickles.
Several varieties of pickles are made in almost all every household through out the year, Pickles are served as side dishes and they are very handy while you re running out of time. They can be stored for a long time if stored properly. Generally many people avoid Indian pickles due to their high salt and oil content. But oil and salt are very essential for long preservation of pickles. Hema's Kitchen brings you a healthy "Carrot Pickle" recipe with low salt and oil. This pickle is very tasty and can be stored up to 1 month. 


Carrots : 6 Medium sized  
Red chilly powder : 2 table spoons
Mustard powder : 2 table spoons
Sesame powder : 2 table spoons 
Ginger paste : 1 tea spoon
Garlic paste : 1 tea spoon
Turmeric powder : 2 tea spoons
Cumin powder : 2 tea spoons 
Fenugreek   powder : 1 tea spoon
Lemon juice : 2 tea spoons
Oil : 250 ml
Salt : 2 table spoons

For tampering

Mustard seeds : 1 tea spoon 
Black gram dal : 2 tea spoons
Bengal gram dal : 2 tea spoons
Red chilies : 5 (Whole)
Curry leaves : few


Wash carrots and dry them, cut into medium size pieces.
Take carrot pieces in a bowl add red chilly powder, mustard powder, sesame powder, turmeric powder, cumin powder, salt, ginger, garlic paste, fenugreek powder and mix well.
Heat oil in a pan, allow it to cool for some time.
Now add oil into above mixture and mix well.
For tampering heat 2 tea spoons oil in a pan add black gram dal, bengal gram dal, curry leaves, mustard seeds and red chilies fry till  mustard starts splitting pour it in to the above mixture.
Finally add lemon juice and mix well.
Transfer the contents to a clean dry airtight container.
This pickle can be stored up to one month.

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