Fresh carrots sliced into thick matchsticks (batonnet cut) are seasoned with salt and cooked until tender-crisp in a pickle paste which has been ground with vinegar. A Home Science recipe that works with mixed vegetables too. This pickle serves as a perfect accompaniment to any meal. Spicy, sour with a hint of sweet and crunch from the carrots. The addition of sugar balances the heat and tang in the spice paste.
An easy pickle to prepare with an amazing taste. Double the recipe and gift a bottle of the pickle to relatives and friends. Pickles are ideal to share or sell as they have a good shelf life with the vinegar acting as a preservative. Moreover, if made with carrots, they are economical too.
Carrots have significant amount of dietary fibre important for maintaining a healthy digestive tract. Rich source of potassium, reducing hypertension and protecting the heart. Improves vision, decreases signs of premature aging while increasing skin health. Detoxifies the body and boost oral health. Whether consumed raw, cooked or just the juice, carrots are perfect for overall good health.
An easy pickle to prepare with an amazing taste. Double the recipe and gift a bottle of the pickle to relatives and friends. Pickles are ideal to share or sell as they have a good shelf life with the vinegar acting as a preservative. Moreover, if made with carrots, they are economical too.
Carrots have significant amount of dietary fibre important for maintaining a healthy digestive tract. Rich source of potassium, reducing hypertension and protecting the heart. Improves vision, decreases signs of premature aging while increasing skin health. Detoxifies the body and boost oral health. Whether consumed raw, cooked or just the juice, carrots are perfect for overall good health.
Carrot Pickle
(Yields 600 grams)
Ingredients:
1/2 kg carrots
2 sprigs of curry leaves
1 whole small pod of garlic (around 15 to 18 cloves)
1/2 cup sesame or vegetable oil
3 teaspoons sugar
salt
Grind to a fine paste with 3/4 cup vinegar
8 red dried Kashmiri chillies
8 fresh long green chillies
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (methi)
1 teaspoon cumin seeds
1 whole small pod of garlic (around 15 to 18 cloves)
1/2" piece of ginger
10 black peppercorns
1/2 teaspoon turmeric powder
Method:
Scrape outer skin of the carrots, trim off the ends and wash. Divide each carrot into 2" lengths, then halve or quarter the pieces lengthwise to achieve equal size 2" length strips of 1/4" thickness. Season with salt.
Slice garlic cloves and set aside.
Heat oil in a pan, add curry leaves and chopped flakes of garlic. Cook for a couple of minutes till you get a whiff of aroma. Stir in the spice paste and fry till you see oil rise to the top. Mix in the carrots, add sugar and salt. Simmer on low heat till carrots are tender-crisp.
Cool and store in a sterilized glass bottle. Secure tightly with a lid and allow pickle to mellow for a week. Keep in a cool place. Do not refrigerate unless if it is lying around for months.
Serve as an accompaniment to main meal.
Note:
(Yields 600 grams)
Ingredients:
1/2 kg carrots
2 sprigs of curry leaves
1 whole small pod of garlic (around 15 to 18 cloves)
1/2 cup sesame or vegetable oil
3 teaspoons sugar
salt
Grind to a fine paste with 3/4 cup vinegar
8 red dried Kashmiri chillies
8 fresh long green chillies
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (methi)
1 teaspoon cumin seeds
1 whole small pod of garlic (around 15 to 18 cloves)
1/2" piece of ginger
10 black peppercorns
1/2 teaspoon turmeric powder
Method:
Scrape outer skin of the carrots, trim off the ends and wash. Divide each carrot into 2" lengths, then halve or quarter the pieces lengthwise to achieve equal size 2" length strips of 1/4" thickness. Season with salt.
Slice garlic cloves and set aside.
Heat oil in a pan, add curry leaves and chopped flakes of garlic. Cook for a couple of minutes till you get a whiff of aroma. Stir in the spice paste and fry till you see oil rise to the top. Mix in the carrots, add sugar and salt. Simmer on low heat till carrots are tender-crisp.
Cool and store in a sterilized glass bottle. Secure tightly with a lid and allow pickle to mellow for a week. Keep in a cool place. Do not refrigerate unless if it is lying around for months.
Serve as an accompaniment to main meal.
Note:
- I have used canola oil.
- Two small pods of garlic are used. One in the paste and the other for seasoning.
- Add extra sugar if desired.
- Substitute carrots with tendli (ivy gourd) or mixed vegetables consisting of carrots, tendlis and cauliflower florets.
