Carrot and Ginger Pickle Recipe

This is an easy and delicious pickle which can be made and consumed on the same day, though allowing it to mature for a couple of days adds to its taste and flavour. Tanuja Kate a good friend, has shared this recipe with me and though I tweaked the recipe a bit out of sheer lack of time, really delighted that it has turned out so well.

Ingredients :

  • 250 gms Carrot
  • 2 inch piece of ginger
  • 2 tbsps oil
  • 1 heaped tsp mustard
  • 25 seeds of Fenugreek /Methi
  • 1tsp chilly powder
  • 1/4 tsp Turmeric / Haldi
  • Salt
  • Juice of one lemon

Method :

Deskin the carrots, wash and pat dry. Slice into thin julliennes. Grate the ginger. Heat oil in a pan. Add the mustard seeds and after they splutter add the methi seeds. Toss and immediately drop in the carrot and ginger mixture. Saute for a couple of minutes. Add salt, chilly powder and turmeric powder. Saute again for another minute and then add the juice of lime. Mix thoroughly, switch off and keep aside.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

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