Gajar Rai Waala (Carrot pickle flavoured with mustard) recipe
ingredients
500 g (1.1 lb) Carrots (gajar), peeled, cut into thin 1 1/2 inch - long fingers
3 tsp (12 g) Salt
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Turmeric (haldi) powder
2 tsp (6 g) Mustard seeds (rai), powdered
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
3 tsp (12 g) Salt
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Turmeric (haldi) powder
2 tsp (6 g) Mustard seeds (rai), powdered
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
method
1. Add carrots to the boiling water and cook for 2 minutes.
2. Remove the carrots from water and dry them for 1 - 2 hours on a muslin cloth.
3. Then mix salt, red chilli powder, turmeric powder, and mustard powder with the carrots.
4. Transfer the carrot mixture to a jar. Add vinegar and shake well to mix. The pickle is ready to eat in a day.
2. Remove the carrots from water and dry them for 1 - 2 hours on a muslin cloth.
3. Then mix salt, red chilli powder, turmeric powder, and mustard powder with the carrots.
4. Transfer the carrot mixture to a jar. Add vinegar and shake well to mix. The pickle is ready to eat in a day.
serving amount
serves: 4
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more information
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