Winters are here and the market is flooded with red sweet carrots. One can do so much with them- toss in salads, pickle them, make carrot preserve or mouth watering gajar halwa, mix with potato, fresh green peas or any seasonal vegetable to make healthy veggie, blend in soups or just wash, peel and munch on them. Full of healthy nutrients carrots are everyone’s favorites. They are packed with Vitamin A, vitamins C & B6, copper, folic acid,thiamine and magnesium.
This instant pickle can be had within a day of making it. One can add a few slit fresh green chilies to it if desired. It would give the pickle a beautiful red and green texture.
Usually this pickle can stay up to a week in the fridge. I make small quantity of fresh pickle as the carrots are cheap and easily available all through winter months.
So, let us embark on this tangy spicy carroty journey 😀
5-6 Medium Size Carrots
1 1/2 teaspoon salt ( to taste)
1 1/2 teaspoon coarsely ground mustard seeds
1 teaspoon Red Chili Powder
1/2 teaspoon turmeric powder
1/8 teaspoon asafitida
1 table-spoon lemon juice
2 table-spoon Mustard or Olive oil.
Wash and peel the carrots under fresh running water. Pat dry them and cut into 2 inch long thin juliennes. Place a kitchen napkin or kitchen towel on a tray and arrange the carrot juliennes on it to dry. Make sure that not a single drop of water remains or the pickle will go bad
You can leave it over night or for instant pickle just keep in sun for two hours or so. Cover it with thin muslin cloth to prevent any dust particles settling on the carrots.
Once the carrots are absolutely dry put them in a glass bowl. Add all the ingredients one by one except the oil. Squeeze the juice of half a lemon and mix well.
Mix properly. (At each stage make sure your hands and the utensils you use are clean and dry.)
Heat mustard oil in a heavy bottom pan till it begins to smoke. Turn off the flame and let it cool.
(if you are using Olive Oil then there is no need to heat it. Just add it along with other ingredients in the bowl and mix well).
Once Mustard Oil has cooled add all the ingredients to it and stir well.
Let the pickle cool properly.
Take glass or stone jars. Wipe them clean and fill the pickle in them. You can also keep them in a covered glass bowl.
Keep the pickle in the sun for a day and it is ready to eat.
This mustard spiked carrot pickle goes well with anything from curd rice to parathas and even sandwiches or almost anything. You can make it fresh and toss it in the salad too but use only olive oil dressing for it then.
Preserve the colors of autumn in the jar and open the lid to brighten any dull winter morning.