How to make Instant Carrot Chili Pickle
Ingredients:
Braising ingredients:
½ cup olive oil.
1 tbsp. mustard seeds.
1 tsp jeera seeds.
1 tsp Hing.
½ tsp turmeric powder.
½ tsp dhania powder.
½ tsp jeera powder.
1 tbsp. ginger and garlic powder.
7 green chilies.
Non-braising ingredients:
8 large carrots, grated.
Salt to taste.
50g pickle masala.
2½ tbsp. light brown sugar.
½ cup apple cider vinegar.
Method:
Heat the oil in a pot until hot.
Add the mustard seeds and allow to start popping.
Add the rest of the braising ingredients and allow everything infuse. When you start to smell the jeera seeds then you know it is time to remove from the heat.
Set aside.
In another bowl, mix all the non-braising ingredients together until everything is well combined.
Pour the pot contents over the bowl ingredients.
Mix well so that the oil coats everything.
Use immediately, or bottle and store overnight in the fridge to allow the ingredients to come to their full flavor.
Prepared, tried and tested Bobby Swanson
Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) @ Twitter ; Facebook ; Pinterest ; Instagram ; Flipboard ; Blog ; StumbleUpon
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.
Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.
