Winter is the time for fresh juicy carrots and for a few days one also sees fresh garlic at select shops in the vegetable markets. The combination of fresh carrots and fresh garlic in a water based carrot pickle makes for a delicious and mildly flavored pickle that goes with rice, roti or even bread and snacks.
Ingredients:
· 2-3 long, juicy carrots ( available in winter)
· 8 to 10 flakes of fresh garlic (also available in winter) slit into two lengthwise. If fresh garlic not available , use regular garlic
· ½ tsp red chillie powder
· ¼ tsp turmeric powder
· ½ mustard seeds ( coarsely ground)
· Salt to taste
· 2 cups water
Procedure:
· 2-3 long, juicy carrots ( available in winter)
· 8 to 10 flakes of fresh garlic (also available in winter) slit into two lengthwise. If fresh garlic not available , use regular garlic
· ½ tsp red chillie powder
· ¼ tsp turmeric powder
· ½ mustard seeds ( coarsely ground)
· Salt to taste
· 2 cups water
Procedure:
Wash and scrape carrots and cut into 1 cm thick slices. Boil carrots with 2 cups of water in a pan for 5 minutes. Allow to cool. When they are at room temperature , add garlic , spices and salt. Mix well and transfer the contents to a glass jar. Expose jar to sunlight if you can. The pickle will be ready too eat in 2 days. This pickle should be finished in 3 to 4 days as it will get more sour each day. So make enough for 3 to 4 days and enjoy it.
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