Name: Instant tangy spicy oil free carrots pickle recipe by Rina Khanchandani at BetterButter
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10
Ingredients: 1/2 Kg Carrots; 2 tablespoon fenugreek seeds powder; 1 tablespoon turmeric powder; 1 tablespoon red chilli powder; 1 teaspoon mustard seeds powder; Salt to taste; 1/2 litter water; 4 tablespoon vinegar; 4 cloves chopped green fresh garlic; 4 to five green chillies

ABOUT Instant tangy spicy oil free carrots pickle RECIPE

This mouth watering recipe I learnt from my Mom. I’m very fond of pickles but I hate the lengthy process of making pickles. I’m much happier making instant pickles. oil free

Ingredients Serving: 10

1/2 Kg Carrots
2 tablespoon fenugreek seeds powder
1 tablespoon turmeric powder
1 tablespoon red chilli powder
1 teaspoon mustard seeds powder
Salt to taste
1/2 litter water
4 tablespoon vinegar
4 cloves chopped green fresh garlic
4 to five green chillies

Instructions

Clean and wipe the carrots with a towel. Scrape the carrots and cut them into 3 inch length pieces.
take a big bowl add the carrots. and green chillies.
add all spices fenugreek seeds powder, mustard seeds powder, red chillies powder. turmeric powder and salt mix all ingredients very well transfer into the clean pickle jar.a side for 15 minutes.
next side boil water in a pan.Add vinegar, mix well and remove from the flame
Let it cool down completely,
transfer the boiled water in a jar add in end chopped green garlic. and mix well all ingredients.
and store this in cool place
Store in an airtight container in refrigerator. Use clean, dry spoon for shelf life upto 2 weeks. Serve as a side dish with rice or roti or even bread.

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