Instant Carrot and Green chili pickle

By • November 19, 2016 0 Comments

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Author Notes: A very easy and Instant carrot and green chili pickle with less oil and spicesmaayeka

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Makes a big jar

  • 500 grams Carrots
  • 100 grams Green chilies
  • 2 tablespoons salt
  • 6 tablespoons Cooking oil
  • 2 tablespoons Mustard powder
  • 4 teaspoons white vinegar
  • 3 tablespoons lemon juice
  1. Wash and wipe green chilies and carrots. Chop carrots into batons and chilies lengthwise of the size of carrots.
  2. Take a glass bowl add carrots,chilies and salt in it and mix well.
  3. Now drain the carrots in a colander to drain all the water.
  4. Spread the carrots and chilies on a muslin cloth and spread either in sunlight or under the fan till its the extra moisture dries up.
  5. Now take a bowl and add oil,vinegar,lemon juice , half tsp salt and mustard kuria and mix well till it becomes like a smooth mixture.
  6. Add carrots and chilies in the mixture and mix well.

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