INSTANT FRESH CARROT PICKLE

INSTANT FRESH CARROT PICKLE 

This is a pickle that can be consumed immediately. Flavour will definitely improve after a day or two but nevertheless you can use it immediately after preparing. Still very tasty! Here's what you'll need:

FRESH CARROT PICKLE 

1/2 Kg Carrots, washed, scraped and cut into thick julienne shapes - 

Stick-like shapes. About a little more than an inch in length. 

Then you need the following spices:

1) 6 Cloves Chopped Garlic 

2) 1 Teaspoon Coriander Seeds -Roughly Crushed 

3) 1 Tablespoon Cumin Seeds -Roughly Crushed 

4) 1/2 Teaspoon Crushed Red Button Chillies 

5) 1 Teaspoon Red Chilli Powder 

6) 1 Teaspoon Coriander Seed (Dhania) Powder 

7) 1/2 Teaspoon Carom Seeds (Ajwain)

8) 1/2 Teaspoon Fenugreek (Methi) Seeds

9) 1 Teaspoon Mustard Seeds (Rai) - Roughly Crushed 

10) 1 Teaspoon Fennel Seeds (Saunf)

11) 1/2 Teaspoon Nigella Seeds (Kalonji)

12) Salt to taste 

13) 1 Teaspoon Turmeric Powder 

14) 2 Pinches Citric Acid 

15)1/2 Cup White Vinegar (Increase the amount if you want your pickle to be a little more tangy)

16) 1/2 Small Teacup Mustard Oil

17) 1/2 Small Teacup any cooking oil

DIRECTIONS 

1) Pour a large glass of water in a pan. Tip in the garlic, carrots, Turmeric Powder and Vinegar.  Stir, cover and cook on moderate heat for about 10 minutes, or until carrots are half cooked. There should be some water remaining as you add the spices. 

2) In a bowl, mix up all the spices above and add to the carrots. Stir to mix well.

3) Add the oil. Stir fry until most of the moisture has dried up. Check for salt. Pickle is ready to be consumed. 

4) Store in a jar and refrigerate if in warm weather. 

NOTE: You may use the same method and spices for other vegetables too. Make a mixed veggie pickle. Use Turnip, Cauliflower, Radish etc.,