Ingredients:
500 gms big red carrots
50 gms mustard seed powder
4 lemons, salt to taste
turmeric powder
little jaggery
Method:
Chop all the carrots with piller into two halves. Remove white and green
part from the carrot halves. Make small pieces with knife. Add lemon juice and
salt. Keep them overnight in airtight container. Next day dry them in
sunshine. When the upper level gets dried up, mix mustard seed powder with
little water and batter it briskly. Then add salt, turmeric powder, little
jaggery and oil. Mix them well. Thereafter add all the carrot pieces. Mix them
well. Store them in airtight container.
Note: Carrot pickle cannot be
stored for longtime. But considering the nutritional value of carrot, usage of
fresh pickle is advasiable.
