Ingredients with Measurements:
- 2 cups grated carrots
- 1/4 cup fenugreek seeds
- 1/4 cup mustard seeds
- 1/4 cup red chili powder
- 1/4 cup salt
- 1/4 cup vinegar
- 1/4 cup oil
Special equipment needed:
- Airtight glass jars
Step-by-step instructions:
1. In a large bowl, mix together grated carrots, fenugreek seeds, mustard seeds, red chili powder, and salt.
2. Add vinegar and oil to the mixture and stir well.
3. Transfer the mixture to airtight glass jars and close the lids tightly.
4. Place the jars in a cool and dry place for 3-4 days.
5. Shake the jars every day to ensure that the spices are evenly distributed.
6. After 3-4 days, the pickle will be ready to eat.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 3-4 days
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 50 per serving
- Fat: 3g
- Carbohydrates: 5g
- Protein: 1g
- Sodium: 800mg
Substitutions for ingredients:
- You can use any type of vinegar in this recipe.
- If you don't have fenugreek seeds, you can use fennel seeds instead.
Variations:
- You can add other vegetables like cauliflower, green beans, or bell peppers to the pickle.
- You can adjust the amount of red chili powder to make the pickle more or less spicy.
Tips and tricks:
- Use fresh and firm carrots for the best results.
- Make sure the jars are completely dry before adding the pickle mixture.
- Store the pickle in a cool and dry place to prevent spoilage.
Storage instructions:
- Store the pickle in airtight glass jars in a cool and dry place for up to 6 months.
Reheating instructions:
- This pickle is meant to be eaten cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small bowl as a condiment.
Garnishes:
- Garnish with fresh cilantro or parsley.
Pairings:
- This pickle goes well with Indian dishes like biryani or curry.
Suggested side dishes:
- Serve with naan bread or rice.
Troubleshooting advice:
- If the pickle tastes too salty, you can rinse the vegetables under running water before mixing them with the spices.
Food safety advice:
- Make sure to use clean and dry utensils when making the pickle.
- Store the pickle in airtight glass jars to prevent contamination.
Food history:
- Pickles have been a popular way of preserving food for centuries in many cultures around the world.
Flavor profiles:
- This pickle has a tangy and spicy flavor.
Serving suggestions:
- Serve as a condiment with Indian dishes.
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Region: Indian