Carrot Pickle

Ingredients

• 5 big Carrots (500 gms, cut into wedges (refer notes))
• 3 tbsp Chopped Ginger
• 2 tbsp Chopped garlic
• 4 Green chilli (chopped)
• 1 1/4 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Turmeric powder
• 6 tbsp Kashmiri chilli powder
• 1/3 cup +1/3 cup +1 tbsp Vinegar
• 1-2 tsp Sugar
• 1/4 tsp Asafoetida (kayam)
• 1/3 cup + 1 tbsp Oil (I used sunflower oil)
• Salt
• Curry leaves

Instructions

1. 1

   Add salt to sliced carrots and keep aside.

2. 2

   Heat 1/3 cup oil in a deep and wide pan. Add mustard and fenugreek and let it pop. Add chopped green chilli. Fry for a min. Add chopped ginger, garlic and curry leaves. Fry for 2-3 mins, till the raw smell goes.

3. 3

   Take the pan off the stove and add turmeric and kashmiri chilli powder. Mix well. Bring back to fire and fry for 2-3 mins or till the raw smell goes and oil starts appearing.

4. 4

   Add 1 tbsp vinegar, salt and mix well. Add 1/3 cup vinegar, bring to boil. Simmer and cook for 3-4 mins.

5. 5

   Add sliced carrots and mix well.

6. 6

   Add remaining 1/3 cup vinegar and 1/3 cup hot water, bring to boil. Reduce flame to lowest. Cook on low flame for 5-6 mins.

7. 7

   Add sugar and asafoetida, mix and cook for 3-4 mins. Carrot should retain a bite. If you cook longer, carrots will be mushy. Do a taste test and add more salt, if required.