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Preparation Time : 30 minutes

Serves : 40-50 servings

Ingredients :

Garlic : 1 big peeled, washed and dried and chopped

Ginger : 2 inch piece chopped

Green / Red chili : 200 grams washed, cut into half inch pieces and dried

Carrot : 1 medium chopped

Red chili powder : 1 tablespoon

Mustard oil : 1 cup

White vinegar : 5 tablespoons

Lemon juice : 3 tablespoon

Mustard seeds / Sarso : 2 tablespoon

Fennel seeds / Saunf : 1 teaspoon

Cumin seeds / Jeera : 1 tablespoon

Fenugreek seeds / Methi : 1 teaspoon

Turmeric Powder / Haldi : 1/2 teaspoon

Salt : 2 tablespoon

Method : Heat the mustard oil till smoking point and add 1 tablespoon red chili powder, turn off the flame immediately and let it cool. This will give the pickle a bright colour.

In a pan, dry roast the Cumin, Fennel, Fenugreek seeds and 1 and 1/2 tablespoons mustard seeds for 2 minutes on medium flame. Grind into a coarse powder in a mixer grinder. Now heat 2 tablespoons mustard oil, add 1/2 tablespoon mustard seeds and let in crackle. Now add the Turmeric powder and the peeled, washed and dried chopped garlic cloves, ginger, chili and carrot. Mix well. Add the powdered spices and salt. Cook for a minute and turn off the flame. Let it cool. Now in a glass / ceramic jar put the garlic mixture. Pour in the cooled mustard oil, lemon juice and add the vinegar. Your pickle is ready. Let it rest for minimum 48 hours before consumption. Let it sit in the sunlight for 2-3 days for 5-6 hours if possible. You can keep the pickle in room temperature and consume or can also store it in the refrigerator if required. This pickle can be consumed for around 2 months. * You can also add in chopped raw mango, Lotus seeds, Bitter Gourd, Lemon, Indian Gooseberry etc to this pickle.

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