Instant Carrot Pickle

Time 30 min

Ingredients

Carrot cut pieces (2 inch long) 1 cup

Red chili powder 1/4 tsp

Salt 1/4 tsp (as per taste)

Asafoetida 2 pinch 

Mustard seeds with cover 1/4 tsp

Mustard split seeds/daal (without cover) 1 tsp

Fenugreek seeds 1/4 tsp roasted

Oil 3 tsp

Sugar 1 tsp

Lemon juice 1 tsp

Method

Wash & peel off carrot. Make pieces. Keep it aside.

Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. Keep it aside.

Roast mustard split seeds/ daal for 2-3 min on tava. Allow it to cool. Keep it aside.

Heat oil in kadai add mustard seeds, after it pops out add asafoetida. Then switch off the flame. Allow it to cool. Keep it aside.

Mix carrot, fenugreek seeds, roasted mustard split seeds, salt, red chili powder and lemon juice in a mixing bowl. Then add sugar. Mix well. Now pour oil over the mixture and then transfer this to sterilized glass jar. Pickle is ready to eat. You refrigerate pickle which can be consumed in 4-5 days.

Tip

U can avoid adding mustard split seeds and add more regular mustard seeds. But mustard split seeds gives real taste to the pickle.