Spicy Carrot Pickle
|Oil/Preferably mustard oil||1⁄2 Cup (8 tbs)|
|Minced ginger||1 Tablespoon|
|Black cardamom seeds||To Taste|
|Chilly powder||1 Tablespoon|
|Turmeric powder||1⁄2 Teaspoon|
1. Wash, wipe and cut the carrots into 1" pieces.
2. Heat the oil, add the bay leaves, asafoetida and aniseeds and when done add the carrot pieces, ginger and turmeric powder, and fry for 3-5 minutes on low heat stirring all the while.
3. Now add the chilly powder, cardamom seeds and salt, and fry further for a few minutes. Cook until the carrots are tender, remove from fire, cool thoroughly and bottle. Refrigerated, it will keep 1 -2 weeks.
Calories 224 Calories from Fat 178
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1053 mg43.9%
Total Carbohydrates 12 g3.9%
Dietary Fiber 3.8 g15.3%
Sugars 4.2 g
Protein 2 g3.3%
Vitamin A 293.8% Vitamin C 12.4%
Calcium 5.6% Iron 10.5%
*Based on a 2000 Calorie diet