Carrot Pickle

Ingredients:

1. Carrot (cut lengthwise) – 4 cups
2. Chilly powder – 2 tsp
3. Turmeric powder – 1 tsp
4. Asafoetida powder – 1 tsp
5. Fenugreek seed powder – 1/4 tsp
6. Fenugreek seeds – 1/4 tsp
7. Mustard seeds – 2tsp
8. Curry leaves
9. Vinegar – 2 tsp
10. Lime juice – 1 tsp
11. Salt
12. Water – 1 1/2 cup
13. Gingelly oil – 1/4 cup

Preparation:

1. Marinate carrot with 1tsp chilly powder,turmeric powder,asafoetida powder,fenugreek powder,salt and keep aside for 1 hour.
2. Heat oil in a pan.splutter 1 tsp mustard seeds,fenugreek seeds,curry leaves and add 1 tsp chilly powder to it and saute well.
3. Add water to it and once it starts boiling turn off the fire.
4. Add vinegar, limejuice and salt to it and mix well.
5. Once it is cool,  add carrot pieces and mix .
6. Finally add powdered mustard to it.
7. Shake well and store in an air tight container.
8. Give it 3 to 4 days before start consuming
9. As we do not use any preservatives in this pickle, I suggest your keep your pickle in a refrigerator.

(Use of coconut oil is not recommended due to refrigeration)