How to Cook Yummy Carrot Radish Green Chilli Pickle

Carrot Radish Green Chilli Pickle. Method of making carrot, radish, and green chili pickle To make a pickle, first of all, wash the carrot, radish, and chili with water and wipe it with a clean cloth. Now you cut all these things into long pieces. Then put oil in a pan and let it heat up.

Carrot Radish Green Chilli Pickle This Carrot and green chili pickle is an Instant pickle which doesn't need too much oil and too many spices. You can adjust the quantity of carrots and chilies according to your preference,can add more chilies if you want. These condiments are in sweet, spicy, super hot, tangy and so many other lipsmacking flavours, each of them ranging from the Rajasthani Green Chilli pickle to the stuffed red chilly pickle to the Vadumaanga (baby mango) pickle of the South to the Carrot / radish pickles made during Nov / Dec winters (yes, that. You can cook Carrot Radish Green Chilli Pickle using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Carrot Radish Green Chilli Pickle

  1. You need of Carrots-.
  2. Prepare of Radish.
  3. You need of Sarson(rai)(mustard seeds)(crushed).
  4. It's of Salt-or as per taste.
  5. Prepare of Black pepper powder-.
  6. Prepare of Hing.
  7. It's of ajwain.
  8. It's of Turmeric powder-.
  9. You need of Sarson(mustard)oil.
  10. Prepare of Green chillies-.
  11. Prepare of Salt- for marination.

Super easy and flavorful Instant Carrot Chili Pickle! This crunchy and spicy pickle is prepared with fresh carrots, chilies and flavored with aromatic Indian spices. Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.

Carrot Radish Green Chilli Pickle instructions

  1. First peel and cut the carrots radish and green chillies in thin fingers..
  2. Now wash them completely and dry them..
  3. Now sprinkle salt on them and keep them covered for 1 day..
  4. As they will release all the water,squeeze it..
  5. Now dry them on tissue papers or cloth spread on a thali and keep them in sun..
  6. When they are dried completely,take them in a bowl..
  7. Now add all the dry masalas-salt,black pepper powder,coriander powder,ajwain,crushed rai and mix well..
  8. Now heat sarson oil to that extent that it releases fumes.now switch off the gas..
  9. Now add turmeric powder and hing and mix well..
  10. Now pour this oil mixture over the carrot,radish and greenchillies mixture and mix well..
  11. Keep it in an airtight glass container or jar covered with lid..
  12. Enjoy after about 2 days..
  13. If you want to store it for long,then cover it with more sarson oil in a jar..
  14. Thanks.
  15. Madhu rai kalra.

Cover jars and set in the refrigerator to pickle for at least overnight. Now make the pickle by finely grating the ginger, chilli, and lemon into a bowl. Coarsely grate the radishes and add them to the bowl. Add the nigella seeds, vinegar, a good squeeze of honey, and half the coriander, roughly torn. Add a pinch of salt and mix everything well.

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