Carrot Pickle – Marathi Recipe

Instructions

• Heat up a pan on medium heat. Add mustard and cumin seeds.
• Roast for just about a minute or two. After a minute or so, mustard will begin to pop up.
• Turn odd the gas and add fenugreek seeds.
• Roast for another minute or two in the heat of the pan.
• Don’t roast for a longer time or bitterness of fenugreek seeds will increase.
• Transfer cumin seeds, mustard and fenugreek seeds into a blender jar and blend it into powder.
• Do not make fine powder. It should be a bit coarse. Pickle masala is already.
• Heat up mustard oil a little in a pan. Add ginger juliennes or grated ginger.
• Mix well and fry for just about a minute.
• Add finely chopped carrot. You also can make pieces of carrot like ginger juliennes.
• Cook for just about a minute until the carrot just becomes soft.
• Turn off the gas. Add turmeric powder, red chili powder, pickle masala, salt and vinegar.
• If you don’t have vinegar, you can add 2 tsp lemon juice.
• Mix well. Carrot pickle is already.
• Fill pickle into a bottle when it cools down completely.
• You need to store the pickle in fridge. It remains good for maximum 15 days in fridge.