Carrot Pickle

Overview
A crunchy carrot pickle  that is a great condiment to have with any rice or Indian bread. It tastes better after a day or two when all the flavors get coated to the crunchy carrot pieces. I have used Julienne peeler to make even thin strips of the carrots for this pickle

Carrot Pickle

Carrot Pickle Ingredients

Ingredients
Thin sliced carrots - 2 cups
Ginger finely chopped
Garlic finely chopped
Green chilly 2 finely chopped
Curry leaves 3 sprigs
Lemon juice about 1/4 cup
Red Chilly powder - 2 - 3 teaspoon
Turmeric - 1/4 teaspoon
Asafoetida powder - 1/2 teaspoon
Fenugreek seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Whole red chilly broke into pieces - 2 - 3
Salt to Taste
Oil 3 tablespoons

Steps
1. Dry roast the fenugreek seeds and grind to a smooth powder and keep aside.
2. Heat oil in a pan. When the oil gets hot add the mustard seeds and let it splutter. Add the curry leaves and the pieces of whole red chillies and fry few minutes.
3. Then add the finely chopped garlic, ginger and green chillies to this and saute till the garlic and ginger are light brown.
4. Add the turmeric powder and red chilly powder to this, Mix well and add the thin sliced carrots along with salt, lemon juice, fenugreek powder and asafoetida powder to this mix well to coat all the carrots pieces. Turn off heat and transfer to a clean jar.

Serve as a condiment with any Rice or Indian Bread.