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Preshana's Carrot Pickle

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I tweaked this recipe slightly by adding 3 green chillies, 5 cloves garlic and added slight more lemon juice.
1/2 kg carrots, washed and patted dry
6 tbsps mustard oil (use any vegetable oil if you cannot get mustard oil)
1 tsp turmeric powder
2 tsps fennel seeds
1 tsp mustard seeds
2 tsps kalonji/ nigella
1/2 tsp fenugreek seeds
1 tsp sea salt/ salt
1 thumb-sized piece of ginger minced/ chopped very finely
Juice of 1 lemon( I used 5 Tbspns)
Cut the tops and tails off the carrots and then cut them as you wish
Heat the oil in a pan, on medium heat, till very hot. Add the whole spices and fry for 30 seconds or till popping and spluttering stops.
Add the carrots, salt and ginger. Mix well. Stir often and cook till carrots are slightly soft. Remove from heat.
When cooled slightly, add the lemon juice. Put the pickle into a sterilized jar with a tight lid. Keep in the sun daily for 2 weeks. This will cause the pickle flavors to develop nicely.
The pickle will keep outside the refrigerator, for a month. To store longer (not more than 8 weeks) keep in the fridge. Stir the pickle with a dry spoon every few days.
Handy tip: Never put a wet spoon into a pickle jar! This will cause the pickle to go bad.
Recipe credit: Petrina Verma Sarka
Prepared, tried and tested by:  Preshana Singh‎

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