Name: Instant Carrot Pickle recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Carrots - 5 sliced; Green chillies - 2 sliced; Salt - 1 teaspoon (to taste); Coarsely ground mustard seeds - 1 teaspoon; Mustard seeds - 1 teaspoon; Deggi mirch powder - 1tsp; Turmeric Powder - 1/4 Tsp; Asafoetida (Hing) - 1/8 teaspoon; Lemon juice - 1 tablespoon; Mustard Oil - 1 tablespoon; Fennel seeds powder 1/2 tsp

ABOUT Instant Carrot Pickle RECIPE

Instant Carrot Pickle is a quick and easy to make recipe that you can make in no time. The tangy flavour with the carrots makes this recipe even more flavourful. Its an instant pickle so you can enjoy it for 3-4 days by refrigerating it.

Ingredients Serving: 4

carrots - 5 sliced
Green chillies - 2 sliced
salt - 1 teaspoon (to taste)
Coarsely ground mustard seeds - 1 teaspoon
mustard seeds - 1 teaspoon
Deggi mirch powder - 1tsp
turmeric Powder - 1/4 Tsp
asafoetida (Hing) - 1/8 teaspoon
lemon juice - 1 tablespoon
mustard Oil - 1 tablespoon
Fennel seeds powder 1/2 tsp

Instructions

HEAT 1 TBSP MUSTARD OIL, ADD A PINCH OF ASAFOETIDA.
ADD 1 TSP MUSTARD SEEDS, 1 TSP MUSTARD POWDER. LET IT SPLUTTER.
ADD 1/2 TSP FENNEL POWDER, 1/4 TSP TURMERIC POWDER, 1 TSP DEGGI MIRCH.
ADD 1 TSP SALT AND SAUTE FOR A FEW SECONDS.
ADD 5-6 SLICED CARROTS & 2 GREEN CHILLIES. COOK FOR 2 MINUTES. TURN OFF THE FLAME.
ONCE IT COOLS, ADD 1 TBSP LEMON JUICE.

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