Hey Guys,
Welcome back to my Vlog. If you are new
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Today I'm gonna share a fail proof
recipe of CARROT Pickle
but before we get started if you haven't
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Okay, so let's get started.
Wash, peel and thinly sliced carrots
ginger and chopped green chilies in
approx. 1 inches of length.
And the other ingredients are salt,
turmeric powder, red chili powder,
lemon juice, mustard oil,
asafoetida/ hing, white vinegar,
mustard seeds and fenugreek seed and
mustard seeds powdered.
To powder fenugreek seeds we will dry
roast fenugreek seeds
and powder it along with mustard seeds
and keep it aside.
Now, begin heating a pan. Add 3
tablespoons of mustard oil to it.
And to it add the chopped ginger,
carrot and green chilies and we will
saute it
for approximately one to two minutes. The
intention
is to just get rid of a little bit of
moisture that's left.
There's a tip for all of you, please make
sure
that you use a kitchen towel or a paper
napkin to pat dry the vegetables
completely
before you start preparing the pickle to
keep the pickle good for a longer time.
So we are done sautéing the vegetables,
transfer it to a bowl or a plate
and keep aside and let's get ahead
with preparing the masala for the pickle.
I'm going to use the same pan for masala.
There's definitely no need to start off
with a new pan.
So add 4 to 5 tablespoons of mustard oil
to it.
Once the oil is heated add mustard seeds
and let it sputter make sure you
maintain
heat to a medium temperature otherwise
masala can get burned
very easily. Add red chili powder,
turmeric powder
and the powder we prepared in the
beginning by combining fenugreek seeds
and mustard seeds.
And combine everything well.
Add salt, hing/
asafoetida powder and stir
and cook masala. We will be stirring it
every now and then
otherwise masala can get burned.
I know I am repeating this again and
again because
it is important and it it can get burned
if you don't stir it continuously
and maintain a medium heat. Now let's add
the sautéed vegetables
and completely combine it with the
masala so every single piece of the
vegetable is well coated with the masala.
Add lemon juice and vinegar,
use white vinegar for this, and
completely mix it.
Now turn off the gas and let it cool
down
completely before you store it into a
container or a jar,
preferably a glass container i will
suggest.
Do check out my blog for some tips on
carrot pickle.
I will put the link to my blog in the
description box.
Thank you for watching the video. If you
like the recipe,
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Bbye..
