My mom often makes this pickle at home for lunch. It is my favorite way to eat carrots. This pickle has a sweet and spicy flavor, which it makes it more tasty . The sweetness comes from carrot and spicy flavor comes from the red chilli powder and other spice items we add.
Preparation Time: Under 5 minutes
Cooking Time: Under 5 minutes
Serves: 1 person
INGREDIENTS:
Carrot - 1/2 cup, chopped very fine ( I use 1/2 of a big carrot)
Red chilli powder - 1/4 teaspoon( Can increase according to your spice level)
Fenugreek powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Salt - as required
Lemon juice - few drops
Oil - 1 tablespoon
Mustard - 1/2 teaspoon
METHOD:
1. Peel off the carrot skin and chop it into very fine pieces. Take them in a bowl. Sprinkle salt, red chilli powder , fenugreek powder, asafoetida powder .
2. In a tadka /seasoning pan, take oil. Add mustard and once it splutters, pour it over the carrots, so that hot oil touches all the dry powders which we have added above carrots. Also squeeze few drops of lemon juice .
3. Mix the contents well. Serve immediately with rice. This pickle goes well with rice,dal .
NOTES:
1. This is not like regular pickle, which you can prepare and store for couple of days. This pickle is an instant one, and should be prepared just before lunch and consumed within a day .
2. In the same way , you can make pickle with raw mango. But, if you are making mango pickle, do not add lemon juice , as mango itself has sourness .
Preparation Time: Under 5 minutes
Cooking Time: Under 5 minutes
Serves: 1 person
INGREDIENTS:
Carrot - 1/2 cup, chopped very fine ( I use 1/2 of a big carrot)
Red chilli powder - 1/4 teaspoon( Can increase according to your spice level)
Fenugreek powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Salt - as required
Lemon juice - few drops
Oil - 1 tablespoon
Mustard - 1/2 teaspoon
METHOD:
1. Peel off the carrot skin and chop it into very fine pieces. Take them in a bowl. Sprinkle salt, red chilli powder , fenugreek powder, asafoetida powder .
2. In a tadka /seasoning pan, take oil. Add mustard and once it splutters, pour it over the carrots, so that hot oil touches all the dry powders which we have added above carrots. Also squeeze few drops of lemon juice .
3. Mix the contents well. Serve immediately with rice. This pickle goes well with rice,dal .
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| Rice, Dal, Brinjal curry, Carrot pickle, Cucumber salad and Papad :) |
1. This is not like regular pickle, which you can prepare and store for couple of days. This pickle is an instant one, and should be prepared just before lunch and consumed within a day .
2. In the same way , you can make pickle with raw mango. But, if you are making mango pickle, do not add lemon juice , as mango itself has sourness .
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