Tuesday, July 21, 2009

Carrot Ginger Pickle


  1. Carrots-3
  2. Ginger-3/4 inch
  3. Chillies-3
  4. Garlic-3 pods
  5. Oil
  6. White mustard-1 tsp
  7. Salt-1/2 tsp
  8. Chillie pwd-1/2

  • Chop carrot and ginger into tiny cubes.
  • Make sure they are washed,peeled and dried well.
  • Add enough oil in a pan followed by mustard ,whole garlic ,split chillies,chillie pwd and salt .
  • Add this to the pieces and let them cool before transferring to a dry glass bottle.
  • Takes about 3-4 days before use.
  • Can be refrigerated .Always use dry spoon.

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