How to make Instant Carrot Chili Pickle
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.
8 large carrots, grated.
Salt to taste.
50g pickle masala.
2½ tbsp. light brown sugar.
½ cup apple cider vinegar.
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.
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
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Bobby's Instant Carrot Pickle
November 21, 2017 | | Leave your comments|