Name: Instant Carrot Pickle recipe by Tikuli Dogra at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Red Asian Carrots - 6 (thin ones); Salt - 1 1/2 teaspoon ( to taste); Coarsely ground mustard seeds - 1 1/2 teaspoon; Mustard seeds - 1 teaspoon; Red chili powder - 1 teaspoon; Turmeric Powder - 1/2 teaspoon; Asafoeitida (Hing) - 1/8 teaspoon; Lemon juice - 1 tablespoon; Mustard Oil - 1 tablespoon

Ingredients Serving: 4

Red Asian Carrots - 6 (thin ones)
Salt - 1 1/2 teaspoon ( to taste)
Coarsely ground mustard seeds - 1 1/2 teaspoon
Mustard seeds - 1 teaspoon
Red chili powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafoeitida (Hing) - 1/8 teaspoon
Lemon juice - 1 tablespoon
Mustard Oil - 1 tablespoon

Instructions

Wash the sweet red carrots, peel and cut them in desired shape. I prefer to chop them lengthwise.
Pat dry them and spread them over a kitchen napkin to dry completely. There should be no moisture.
Alternately you can wipe the carrots with a damp cloth and then peel & cut.
Put the dry carrot pieces in a glass or steel bowl.
Add mustard powder, red chili powder, turmeric powder and salt. Mix well.
Make sure the spices are well incorporated. Add lemon juice and stir well.
Check for salt and spices. Adjust to taste.
In a seasoning pan heat mustard oil and bring it to smoke point.
Remove from heat and let it cool a little. While it is still warm ,add hing and mustard seeds.
When the seeds splutter add all the spiced carrot mix in it and mix well.
Store it in an airtight clean glass jar.
Your delicious tangy, crunchy pickle is ready to eat.
Serve it with parathas, poori, curd rice etc.
This pickle stays up to 10 days in the fridge and for 4-5 days at room temperature.

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