Instant Carrot Pickle Recipe

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Directions

• In a large pan add 2 tbsp of oil and ginger juliennes (thick pieces of ginger) and add chopped carrot and saute it on a medium flame for 1 minute and keep them aside.
• In a pan add 3 tbsp of oil and once the oil is sufficiently hot, add mustard seeds, red chili, hing, and curry leaves and saute till the mustard seeds splutter.
• Add 2 tsp of chili powder, turmeric powder, mustard powder, fenugreek powder and salt, fenugreek powder, mustard powder, and dry roast and give a good mix and switch off the flame.
• Add fried carrot and ginger and add a tsp of vinegar and also add a juice of 2 lemons and then give a good it mix.
• Once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.
• Serve pickle immediately or store in an airtight container.

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Meghna Nath