Carrot-Radish Pickle: A Winter Taste
As soon as the month of November arrives, there is ample availability of carrots and radishes in the markets. Making carrot-radish pickle in this season is a special experience. Prepare it once, and you can enjoy it all winter long. This pickle tastes best with vegetables, rotis, parathas and lentils and rice.
Ingredients required to make carrot-radish pickle
You don't need a lot of ingredients to make carrot and radish pickle.
- Carrot and radish in equal quantity
- Green chilly
- mustard oil
- rye
- Fennel
- fenugreek seeds
- chilli powder
- Turmeric
- garam masala
- Salt
- vinegar
Method of making carrot-radish pickle
– First of all, wash the carrots and radish thoroughly, peel them and cut them into shapes of your choice. Make sure that there is no soil on the vegetables.
– Spread the chopped carrots and radish in a clean cloth or plate and keep it in the sun for about 2 hours. This process helps in reducing the moisture of the vegetables.
Now add mustard, fennel and roasted fenugreek seeds in a mixer and grind them coarsely. Then add red chili powder, turmeric, garam masala and salt to it.
– Put carrots and radish in a big vessel, then add mustard oil to it and mix well. After this, add prepared masala and chopped green chillies.
– Fill this pickle in an airtight glass jar. There should be no water or moisture in the jar. Keep it in the sun for 1 to 2 days so that the taste of the pickle can develop well.
– In this way, you can prepare carrot and radish pickle at home and serve it with your meals.
Ways to preserve pickles for a long time
– After washing carrots and radish, dry them thoroughly. There should be no water left on the vegetables.
– Choose a clean and dry glass jar to store the pickle.
– Always use a clean and dry spoon to take out the pickle.
– Do not leave the jar open again and again and close the lid properly after use.
– Keep the pickle away from hot and humid places.