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Carrot Pickle recipe - How to make Carrot Pickle



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Storage (refrigerated for) :; 4 days; ;Preparation Time:;10 mins; ;Cooking Time:;2 mins; ;Total Time:;12 mins;; ;Makes 4 servings

Show me for;;servings;

Ingredients

1 cup;carrot;, cut into thin slices

1/2 tsp;nigella seeds (kalonji)

2 tsp;split fenugreek seeds (methi na kuria)

2 tsp;split mustard seeds (rai na kuria)

1/4 tsp;asafoetida (hing)

1 tsp;chilli powder

1/4 tsp;turmeric powder (haldi)

salt;to taste

1 1/2 tbsp;mustard (rai / sarson) oil

Method

Combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.



Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.



Serve immediately or keep refrigerated till use.

Handy tips:

This pickle stays fresh for 3 to 4 days.

Indian or red carrots are ideal to use for this pickle.

Tips

Indian or red carrots are ideal to use for this pickle.

Nutrient values (Abbrv);per serving

Energy65 calProtein0.3 gCarbohydrates3.3 gFiber1.4 gFat5.6 gCholesterol0 mgSodium11.2 mg



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