Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 5 | Medium | Carrots (Gajar) | |
| 1, 1/2 | Teaspoon | Salt | |
| 1, 1/2 | Teaspoon | Mustard Seed (Sarson) | Coarsely ground |
| 1 | Teaspoon | Chilly Powder, Red | Adjust to taste |
| 1/2 | Teaspoon | Turmeric Powder | |
| 1/8 | Teaspoon | Asafetida (Hing) | |
| 1 | Tablespoon | Lemon Juice | |
| 1 | Tablespoon | Mustard Oil | or Olive Oil |
Method.
1. Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2. Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3. Mix all the ingredients together with the carrots and put in a glass jar.
4. Keep the jar in the sun for a day. Pickle is ready the next day.
5. Pickle can be refrigerated for about two weeks.
Variations:
Add sliced green chili, sliced the long way.
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