Name: Instant Carrot Pickle in Punjabi style recipe by Sonia Batra at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 Kg Carrot; 1 tsp Red Chilli Powder; 1 tsp Salt; 1 tsp Rai (Mustard Seeds); 1/2 tsp Haldi (Turmeric Powder); 1 tsp Saunf (Fennel Seeds); 1 Pinch Heeng (Asafoetida); 3 tsp Sarson Ka Tel (Mustard Oil)

ABOUT Instant Carrot Pickle in Punjabi style RECIPE

Most of people don't want to make pickle/aachar at home , they find it too difficult, time consuming and required too much effort. But trust me guys, it’s the most easiest recipe. Simple wash and chop and mix it in some spices and preserve for long time.. That's it.

Ingredients Serving: 4

1 Kg Carrot
1 tsp Red Chilli Powder
1 tsp Salt
1 tsp Rai (Mustard Seeds)
1/2 tsp Haldi (Turmeric Powder)
1 tsp Saunf (Fennel Seeds)
1 Pinch Heeng (Asafoetida)
3 tsp Sarson Ka Tel (Mustard Oil)

Instructions

Wash and peel the carrots and dry them completely. You can use Kitchen towel to wipe off any excess water or keep it in sun for 2-3 hrs.
Cut the carrots into long thick slices. (About the side of a finger).
Take a big bowl and add dried carrot.
Grind the rai (mustard seeds).
Add red chili powder, salt, haldi, saunf, hing and rai powder in carrot.
Then add mustard oil and mix all the ingredients very well. If the mixture seems dry then add more oil.
Transfer the mixture to an airtight glass bottle.
Store it at room temperature for 3-4 days, Mix it occasionally around once a day. It will ready to eat in 2-3 days.

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