Instant Carrot Pickle

bhavnaskitchen's picture

Sep. 12, 2012

Ingredients

Carrot 1/2 Cup (8 tbs) , julienne cut
Jalapeno pepper 1/4 Cup (4 tbs) , julienne cut
Salt 1 Tablespoon (to taste)
Red chili powder 1 Teaspoon
Whole coriander seeds 1/2 Teaspoon
Turmeric powder 1 Pinch
Asafoetida 1 Pinch
Mustard seeds without skin 1 Teaspoon
Lime juice 1 Tablespoon
Olive oil 2 Tablespoon , warmed if desired
Sugar 1/2 Teaspoon (Optional)

Directions

MAKING

1. Mix all the ingredients in a bowl and serve.

2. If serving immediately mix a little sugar and do so.

3. If desired keep overnight before serving and then omit sugar if desired.

SERVING

4. Serve with rotis, rice or curd rice.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 368Calories from Fat 293

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 5881 mg245.04%

Total Carbohydrates 17 g5.7%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet