Instant Carrot Pickle Recipe.

Cooking Time:7 -8 Minutes

Ingredients:

2-3-Carrot
5-6-Green chilies medium size
2 tbs-Mustard oil
1 tsp-Cumin seeds
1 tsp-Fennel seeds
1 tsp-Asafoetida powder
1 tsp-Salt
1 tsp-Turmeric powder
1 tsp-Mustard seeds
1 tsp-Sugar
1 tsp-Lemon  juice

Direction: How To Cook ?

• Firstly washed the carrot and then peel them and cut in to slices.
•   After that boil them for 3-4 minutes and then  drain the water and put them on  a tea towel and dry them.

• And then heat mustard oil in the pan  and add cumin seeds ,fennel seeds,asafoetida powder ,green chili ,and then carrots and mix them and  salt,turmeric powder,mustard seeds,sugar,lemon and mix well , cook for  2-3 minutes and then    switch off the flame.

• When its cool down and then transfer in to the air tight glass jar .
• Finally,serve pickle immediately or store in a airtight container in the refrigerator, use clean,dry spoon for shelf life up to 2 weeks
• Serve as a side dish with rice or roti or even bread.

😋😋 Enjoy as a side dish !!!!!!!!!!!!!