Carrot and Chili Pickle
CARROT AND CHILI PICKLE – THAT GOES WITH PRETTY MUCH EVERYTHING!
carrot and chili pickle, Gajar mirchi ka achar
Dried red chilies
White Vinegar / Sirka
Sugar / Chini
Mustard Seeds / Rai
Cumin Seeds / Sabut Jeera
Fenugreek Seeds / Methidana
Ginger / Adrak
Salt / Namak
Wash and scrap carrots and then chop into batons.
Peel and chop ginger into small pieces and green chilies in medium size pieces
Take a mixer jar add ginger,cumin,mustard ,dried red chilies ,fenugreek and 3/4 cup vinegar and make a fine paste.
Heat oil in a heavy bottom pan and then add the ground paste and fry for 2 minutes.
Add carrots and fry for 4-5 minutes on medium heat ,keep stirring
Add salt ,sugar ,chopped green chilies and the remaining 1/4 cup vinegar and cook again for 3-4 minutes till the gravy become thick.
Remove from fire and let it cool down completely.
Store in a sterilized jar and enjoy with roti or rice
It will easily stay fresh for minimum 2-3 months at room temperature