November 01, 2012

Carrot Pickle

Carrots - 250 gms
Red chilli Powder - 25 gms
Mustard Powder - 25 gms
Salt - 25 gms
Turmeric - 1/2 tsp
Asafoetida - small piece
Oil -2 tbsp
Lemon juice as required


  • Wash and dry the carrots under sunshade. Chop the carrots into medium pieces.
  • In a mixing bowl, put carrots, salt, turmeric, red chilli powder, mustard powder and mix well. 
  • Heat the oil in a pan, add asafoetida and remove from fire. Cool the oil and pour this on pickle.
  • Lastly add lemon juice and mix well.
  • Store in dry jar and use it after one day.

No comments:, pub-6783067284749878, DIRECT, f08c47fec0942fa0