Description
Fresh Carrot and Chili pickles are served alongside chana bhatura, chana puri, chana masala etc. They are quick pickles made with achari masala / pickling spice and lemon juic eand vinegar
Ingredients
Scale
- 1 to 2 Large Carrot washed and chopped into 1.5 to 2 inch batons
- 2 to 4 Mild long and thick chilies washed, deseeded and chopped into 1.5 to 2 inch quartered or halved pieces
- 0.5 inch fresh turmeric washed, peeled and grated or crushed
- 1 tsp mustard oil
- 1 tsp vegetable oil
- 1 fresh lime
- 2 tsp vinegar
- For Spice mix:
- 0.5 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tsp yellow or white mustard seeds
- 2 white peppercorns
- 0.5 tsp coriander seeds
- 0.25 tsp black salt
- 0.5 tsp coarse sea salt
- 0.5 tsp heeng
- 2 cardamoms
Instructions
- Grind the spice mix to a powder
- Heat the mustard and vegetable oil till hot.
- Add the fresh turmeric followed by carrots and chillies and sauté cooking them a bit.
- Add the ground spices
- Mix and coat and briefly cook
- Make sure to not over cook and take off the heat
- Remove to a glass container
- Squeeze the fresh lime juice and add the vinegar and mix
- Let sit for couple of hours and then refrigerate
- Serve within a day as a side for chana bhatura or other rich dishes which can benefit from the richness being cut by pickles
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side
- Cuisine: Indian