Carrot Chilli Pickle

This season we had an abundance of carrots in our kitchen garden, like my mum would, I decided to make the tangy crunchy pickle out of them. The girls were more than happy to pluck carrots and chili from the garden (free labour :)) Here is the easy and quick and almost delish recipe for it.

Prep Time: 10 Mins

Cooking Time: 5 mins
Recipe Level: Easy
Spice Level: Medium

Serves: multiple
Shelf Life: Can be stored for 3 months – always to be submerged in oil

UTENSILS: 

A bowl and glass jar with air tight lid

INGREDIENTS:

  • Baby Carrot- 8
  • Green Chillies -4
  • Pure mustard oil – 2 Tablespoons
  • Salt to taste

SPICES

  • Fennel seeds / Saunf – 1/2 tsp
  • Nigella seeds / Kalonji – 1/4 tsp
  • Fenugreek seeds / Methi -1/2 tsp
  • Yellow mustard seeds / Rai – 1/2 tsp
  • Whole red chili – 2
  • Other spices:
  • Asafoetida / Hing powder – 1 small pebble – ground
  • Turmeric powder – 1/4 tsp
  • Chili powder – 1/2 ts

METHOD:

  1. Pick fresh firm and almost same sized  carrot but should not too mature and hard
  2. Cut into quarter inch thick 2 inch long pieces. Put it in hot water for two minutes, remove and dry completely on kitchen towel.
  3. Slice the chillies, remove the seeds if you don’t want too spicy
  4. Heat a pan and dry roast the all the spices, when the seeds are warm switch off flame and crush them using mortar and pestle or coffee grinder (it should be really coarse , just broken into pieces not powdery)
  5. In a bowl, mix the turmeric powder, chili powder , asfoetida powder and the masala crushed together add some of the mustard oil and mix. Add the veggies  and chillies along with its juices. Check salt add more only if needed as veggies were already salted. Put this into a clean dry glass jar.
  6. Pour the remaining mustard oil on top and put the airtight lid and keep the bottle in the sun for two days and then a dry and warm spot in the kitchen. 
  7. The veggies might ooze out more water that is fine – shake it and ensure the oil coats the carrots and chili well.

TIPS:

  • Mustard oil is very strong and pungent. If u do not like the aroma of it I recommend heating it to really hot then allowing it to cool down completely then use as directed in the recipe.
  • Check for any bacteria formation on top. If you see any black stuff remove it and pour more mustard oil (by following the step above) it acts as a seal from decaying again. 
  • The pickle can be used from the 7th or 8th day. Do not open the bottle in between.
  • The masala should be sweet smelling and should not have any bitter taste.

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