A very easy and Instant seasonal Carrot and Green Chili Pickle
With The arrival of winter the market is now flooded with fresh leafy vegetables,crisp radish and carrots and so many colourful vegetables to choose from.The greens are mostly used for making stir fries like Aloo Methi ki sabzi and Punjabi Style Saag Aloo and parathas.
During winter we prefer to make stuffed parathas and those hot and crisp parathas goes well with yogurt, chutney and pickles . I remember my Mom and Nani used to make big jars of Gajar,Gobhi,Shalgum ka achar , Mooli ka Achar and Aloo Gajar ka achar which was served with stuffed parathas ,daal chawal etc. The stock would easily last the whole winter season. Now I also make these seasonal pickles during winter as my family loves all these crisp vegetable pickles.
These seasonal pickles dont have much oil and spices like other yearly pickles so you can eat them without worrying about too much oil and spice intake,they are almost like any Indian stir fry. This Carrot and green chili pickle is an Instant pickle which doesn’t need too much oil and too many spices .
You can adjust the quantity of carrots and chilies according to your preference ,can add more chilies if you want.After 4 days keep the pickle refrigerated and enjoy till it last. If you want to make it in a large batch then you can increase the quantity of oil to increase the shelf life.
- CoursePickles/Achar
- CuisineNorth Indian Cuisine
Prep Time
20minutes
Cook Time
Nil
|
Prep Time
20minutes |
Cook Time
Nil |
- 500 Carrot/Gajar
- 100gms Green chilies/hari mirch
- 2tbsp Salt / Namak
- 6tbsp Cooking Oil
- 2tbsp Split Mustard seeds/Rai kuria
- 4tsp White vinegar /sirka
- 1/4 tsp Asafoetida / Hing powder
- Wash and wipe green chilies and carrots.
- Chop carrots into batons and chilies lengthwise of the size of carrots.
- Take a glass bowl add carrots,chilies and salt in it and mix well.
- keep it covered for 2-3 hours , the carrots will release its extra moisture mean while
- Now drain the carrots in a colander to drain all the water.
- spread the carrots and chilies on a muslin cloth and spread either in sunlight or under the fan till its the extra moisture dries up.
- It will take about 2-3 hours in sun and 5-6 hours under the room.
- Now take a bowl and add oil,vinegra,lemon juice and mustard kuria nd mix well till it becoem like a smooth mixture.
- Add carrots and chilies in the mixture and mix well.
- cover the bowl with a lid and keep in sunlight for 2-3 days and keep mixing in between.
- Then transfer the pickle in a glass jar and keep refrigerated.
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