Carrot Pickles

Carrot Pickles

Serving Size:10


1 cup diced carrots

2 green chillie finely chopped

½ cup tamarind pulp

3tbsp lemon juice

1tbsp vinegar

1tsp chillie powder

1tsp cumin powder

1tsp pickle powder (combination of mustard and fenugreek seed dry roasted and powdered- ration 1:1)

1tsp mustard seeds

¼ cup oil

½ tsp hing powder

Salt to taste

5 curry leaves

Preparation Methods:

In a large bowl, add the carrot and chiles with 1 tsp salt ,1ttbsp lemon juice and ½tsp chilles powder, mix them well till they coated with the spices. Micro-wave the mixture on high for about 3 minutes. Keep aside.

Coat a frying pan with ¼ cup of oil, add the mustard seeds. Once it starts to crack add the curry leaves and carrot mixture and saute well in the oil for about 5 minutes. Then add the chillie, cumin and pickle powder followed by tamarind pulp, hing powder and the vinegar. Once all the tamarind pulps are dissolved, remove from flame. Let the pickle cool before storing in tight container.


lakshmi said…
hi i tried this pickle,it came out good but one small suggestion to modify this why dont you fry the carrots little more so it will not have the raw taste