Sunday, January 22, 2012
RED CARROT PICKLE
My family has a craze for pickles. Apart from the long lasting spicy and oily pickles, instant pickles are also a hit for their distinctive tang and the crunch. This is my mother's recipe for an instant Carrot pickle which can be easily prepared. Its shelf life is limited to a couple of days but it is a colourful party delight.
Red carrot ( Laal gaajar or Delhi Gaajar) -1 (one cup when chopped)
Lime (the size of a ping pong ball) - 2
Green chillies - 3
Fresh ginger - 2 inch piece
Salt - 1 1/2 tsp
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
Fenugreek seed powder - 1 pinch
Asafoetida - 1 pinch
Turmeric powder - 1/4 tsp
1. Wash, peel and cut carrot into slightly thin and long pieces.
2. Slit the green chillies lengthwise and cut them across similar to the size of the carrot pieces.
3. Peel and chop fresh ginger likewise.
4. Immerse the whole lime fruits into boiling water, switch off flame and cover it with a lid.
5. When thoroughly cooled remove from water and wipe them dry.
6. Place the fruits on a clean and dry plate or on a cutting board and cut them into small pieces using a very sharp knife. Take care to preserve the thick juice with the cooked pith, which may spurt out of the lime while cutting.
7. Pick out the seeds using your hand, because filtering will remove the essential pith of the lime along with the seeds.
8. Heat the oil in a pan and add the mustard seeds.
9. When the mustard seeds splutter add asafoetida and fenugreek seed powder.
10. When the powders emanate a pleasant aroma mix in the turmeric powder.
11. Stir in the chopped ginger, green chillies and carrots.
12. Finally stir in the chopped lime along with the pith and the juice.
13. Mix in salt and switch off flame.
14. Allow to cool and store in a small pickle jar.
You can relish this addictive tangy and crunchy Red Carrot Pickle immediately with your meal. Refrigerate after use. Mangai inji ( a variety of ginger with mango flavour ) can also be used instead of normal ginger for its special flavour.