Ingredients:
- Carrots – 2 nos
- Ginger – 3 tblsp (julienne cut)
- Green chilies – 4-5 nos (slitted)
- Mustard seeds – 2 tsp
- Fennel seeds – ½ tsp
- Fenugreek seeds –1tsp
- Vinegar/ lemon juice – 2 tblsp
- Salt – 1 tblsp
Tempering:
- Gingelly oil/ mustard oil – ¼ – 1/3 cup
- Turmeric powder – 1 tsp
Procedure:
- Wash and peel the carrots, ginger and cut into thin slices as shown in the pic
- Wash,slit the green chilies and remove the seeds and keep aside (ref pic)
- Heat a pan and dry roast the fenugreek seeds under medium-low flame until it turn golden brown in color (also, you will get nice aroma; once the seeds turn into golden brown in color)
- Now grind the roasted fenugreek seeds and fresh(unroasted) mustard seeds and fennel seeds into a coarse powder
- Heat the oil in the same pan and add the chopped veggies into the pan and sauté it for about 5 mins under medium-low flame; now add the turmeric powder and salt into the veggies
- Towards the end add the grounded powder and mix well
- Turn off the flame and add the vinegar/ lemon juice; the instant pickle is ready for use now
- cool completely and transfer into a clean container and store it in the refrigerator for more shelf
- The simple, tasty and healthy “INSTANT CARROT PICKLE” is ready to serve.
NOTE/TIP:
- You can add even thinly sliced radish/ daikon
- Use anyone of the two (lemon juice or vinegar)
