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Spicy Carrot Pickle

Chef.Foodie's picture
Ingredients
  Carrots 500 Gram
  Oil/Preferably mustard oil 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Minced ginger 1 Tablespoon
  Asafoetida 1 Pinch
  Bay leaves 2
  Aniseeds 1 Tablespoon
  Black cardamom seeds To Taste
  Chilly powder 1 Tablespoon
  Turmeric powder 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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