INGREDIENTS
carrot 1 kg
mustard oil 8 tbsp.
mustard powdered 5 tbsp
vinegar 7 tbsp
salt to taste
red chilli pdr. 2 1/2 tbsp or to taste
turmeric pdr.2 1/2 tsp.
asafoetida 1 tsp.
METHOD
scrape carrot, wipe & cut lengthwise into roughly 3"
heat oil, add turmeric pdr., asafoetida, keep aside to cool.
put the carrot in a clean & dry glass jar.
add vinegar, salt, mustard pdr., red chilli pdr.
mix well, pour the oil over it, mix well. cover & keep it aside.
use after 2 days.
ps- this pickle can be made without vinegar too. But using it, helps as a preservative.
carrot 1 kg
mustard oil 8 tbsp.
mustard powdered 5 tbsp
vinegar 7 tbsp
salt to taste
red chilli pdr. 2 1/2 tbsp or to taste
turmeric pdr.2 1/2 tsp.
asafoetida 1 tsp.
METHOD
scrape carrot, wipe & cut lengthwise into roughly 3"
heat oil, add turmeric pdr., asafoetida, keep aside to cool.
put the carrot in a clean & dry glass jar.
add vinegar, salt, mustard pdr., red chilli pdr.
mix well, pour the oil over it, mix well. cover & keep it aside.
use after 2 days.
ps- this pickle can be made without vinegar too. But using it, helps as a preservative.
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