We Indians, love to complement our mundane dishes with pickles, which in return enhances the taste of our meals. Carrot pickle is an easy-to-make recipe which is packed with salty, sour and sweet flavours. With a beautiful orange color, the carrot pickle acts as a great side for stuffed parathas and even the plain ones.
300 gm sliced carrot
1/2 teaspoon black mustard seeds
1 teaspoon salt
1/2 teaspoon turmeric
1 pinch asafoetida
3 tablespoon mustard oil
1/2 teaspoon red chilli powder
1 teaspoon dry mango powder
1 teaspoon fennel seeds
In a large bowl, add the carrots and wash them under running water properly. Drain the water and dry them completely using a kitchen towel. Now cut the carrots into long thick slices, about the size of little finger.
Add the black mustard seeds to it and mix well. Add red chili powder, salt, dry mango powder, turmeric, fennel seeds and asafoetida to it. Pour mustard oil to this bowl. Mix all the ingredients well. Add more oil only if you think it looks dry.
Transfer this mixture to an airtight container. Store it under the sunlight for 3-4 days atleast and keep checking it.