Mumbai is finally seeing cooler evenings and mornings, and the appearance of winter vegetables in the market. Over the last couple of days I have seen fresh and tender green peas and juicy red carrots, which can be used to make a number of winter delicacies including Gajar Halwa. What I am going to share now is a very simple and easy to make Carrot Pickle, which is nutritious, oil free and tasty.
Ingredients:
4 - 5 Juicy Red Carrots
10 - 12 flakes of fresh or dried garlic (peeled and slit)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp mustard seeds
Salt to taste
Procedure:
Wash and scrape carrots and cut into 1 cm thick slices. Put chopped carrots in a pan. Add enough water to be half inch above the carrots. Boil for 4 to 5 minutes on low flame. Allow to cool. When cooled, add all spices. Mix well and put in a glass jar, cover lid and keep in sunlight for a few hours. This pickle is ready to eat the next day and tastes good for 4 to 5 days, becoming a little more sour each day. It goes extremely well with all Indian Food, specially dal and rice. The water makes a very appetizing drink.
In my home each winter we make a fresh lot of the pickle every week because it goes consumed so quickly.
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