Instant Carrot and Green Chili Pickle
Crunchy winter vegetables tossed in mustard seeds and lemon juice.
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Ingredients
- 2 cups Carrots, peeled and cut into 2-inch batons
- 6 pieces Green chilies, slit lengthwise
- 3 tablespoons Mustard oil
- 2 tablespoons Yellow mustard seeds, coarsely ground
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1/4 teaspoon Asafoetida (Hing)
- 1 1/2 teaspoons Salt
- 2 tablespoons Lemon juice
- 1 tablespoon Fennel seeds, coarsely ground(optional)
Instructions
- 1
Wash the carrots and green chilies thoroughly and pat them completely dry with a kitchen towel to ensure no moisture remains.
- 2
Cut the carrots into thin 2-inch long strips and slit the green chilies vertically.
- 3
In a small pan, heat the mustard oil until it reaches its smoking point, then turn off the heat and let it cool slightly for 2 minutes.
- 4
In a large mixing bowl, combine the carrots, green chilies, ground mustard seeds, fennel seeds, turmeric, red chili powder, and salt.
- 5
Add the asafoetida to the warm mustard oil, then pour the infused oil over the vegetable and spice mixture.
- 6
Add the lemon juice and toss everything together thoroughly until the carrots are evenly coated with the spices.
- 7
Transfer the pickle to a clean, dry glass jar and press down firmly with a spoon.
- 8
Allow the pickle to sit at room temperature for at least 2 hours before serving to let the flavors develop.
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