Ingredients with Measurements:
- 500g carrots, peeled and cut into thin strips
- 10-12 dried red chilies, deseeded and chopped
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup white vinegar
Special equipment needed:
- Glass jars with lids
Step-by-step instructions:
1. In a dry pan, roast the mustard seeds, cumin seeds, fennel seeds, and coriander seeds until fragrant. Let them cool and then grind them into a fine powder.
2. In a large bowl, mix together the carrots, chopped red chilies, salt, sugar, and the ground spice mixture.
3. Heat the vinegar in a saucepan until it comes to a boil.
4. Pour the hot vinegar over the carrot mixture and stir well.
5. Transfer the pickle to glass jars and let it cool to room temperature.
6. Seal the jars tightly and store in a cool, dark place for at least 2 days before serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
No temperature required.
Serving size:
This recipe makes about 2 cups of pickle.
Nutritional information:
Serving size: 1 tablespoon
Calories: 10
Fat: 0g
Carbohydrates: 2g
Protein: 0g
Sodium: 150mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of vinegar you prefer.
- You can substitute the dried red chilies with fresh ones.
Variations:
- You can add other vegetables such as cauliflower or green beans to the pickle.
- You can adjust the amount of red chilies to make the pickle more or less spicy.
Tips and tricks:
- Make sure to use clean and dry jars to store the pickle.
- The pickle will taste better if you let it sit for a few days before serving.
- You can use the pickle as a condiment for sandwiches or as a side dish for Indian meals.
Storage instructions:
Store the pickle in a cool, dark place for up to 3 months.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the pickle in a small bowl or jar with a spoon.
Garnishes:
You can garnish the pickle with fresh coriander leaves or sesame seeds.
Pairings:
The pickle goes well with Indian meals such as curry or biryani.
Suggested side dishes:
Serve the pickle with rice or naan bread.
Troubleshooting advice:
- If the pickle is too salty, add more vinegar to balance the flavors.
- If the pickle is too spicy, add more sugar to balance the flavors.
Food safety advice:
Make sure to use clean and dry jars to store the pickle. Keep the jars tightly sealed and store in a cool, dark place.
Food history:
Pickles have been a popular condiment in India for centuries. They are often made with a variety of vegetables and spices.
Flavor profiles:
The pickle has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
Serve the pickle as a condiment for sandwiches or as a side dish for Indian meals.
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Region: Indian