Carrot Pickle

January 7, 2008 at 6:47 am 2 comments


carrot_pickle.jpg

For Pickle:
2 Big carrots
3 Tea spoons venigar
1 1/2 Spoon red chili powder
1 1/4 Spoon salt
Pinch of turmeric powder
Pinch of cumin and methi powder

For Popu (Tadka)
1 Tablespoon cooking oil
1/2 Teaspoon cumin seeds and muster seeds
1/2 Teaspoon ginger garlic paste

Preparation

Peal carrots and cut in to very small pieces. Add vinegar, red chilli powder, salt, turmeric powder, cumin and methi powder and mix well. Keep the mix aside for up to 12 hours. Then heat oil on small vessel over medium heat. add cumin and mustard seeds. When seeds start to pop add ginger garlic paste until it turns brown. Add this to the prepared mix.

Carrot pickle is ready to serve and can be used for one week.

This pickle goes well with rice, curd rice or chapati.

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Entry filed under: Pickles.

Chamadumpa pulusu ( Taro root )

2 Comments Add your own

  • 1. Poornima  |  September 15, 2010 at 12:14 am

    carrot chutney chala bagundi.nenu chesanu.thanks.

    Reply
    • 2. vbalusani  |  September 22, 2010 at 4:44 am

      HI, Poornima thank you,Its good to know that you liked my recipe. thanks once again.

      Reply

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