Monday, 7 January 2013

Carrot Pickle

250 gm Carrot
2 tsp split mustard Seeds
½ tsp split coriander seeds
½ tsp split fenugreek seeds
1/6 tsp asafoetida (hing)
1 tsp turmeric powder
1 tsp red chili powder
4 tale spoon mustard oil
2 table spoon lemon juice
Salt to taste
Wash carrot and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard seeds, split coriander seeds, tsp split fenugreek seeds mix it well and keep aside for 10 minutes. Then add carrot, red chili powder, lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Carrot pickle is ready to eat, you can serve it with paratha, rice, khichadi as a side dish.


  1. Carrot pickle looks yum yum...nice one dear.

  2. you won't believe this but i just made this one. nice tangy pickle.

  3. I am following you, happy if you do the same.

  4. That's an mouth watering recipe....

  5. yummy pickle.happy to follow you.check my space when you have time.

    1. your blog is very interesting and i am also your follower

  6. It looks really amazing!! I have to try it!! Thanks for sharing :-)
    sesame seeds
    fennel seeds


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