Guest post – Instant Carrot pickle
We all know that Carrots are a really good source of vitamins, minerals and fibre. These protect our body against cancer and cardiovascular diseases. These are also good for our eye sight.
Carrots pair up well with any vegetable like potato, peas, cabbage etc. These add taste and color to stir fries, fries rice and even chowmein. Salads in winters are incomplete without carrots.
There are so many ways to eat this nutritious vegetable. Yet today I am sharing with you one more way to eat carrots. Instant carrot pickle.
This recipe and photo has been shared with us by GUNJAN. In this recipe she has used already made pickle masala which we generally have left from our mango pickles making it quite easy to prepare it.
How to make Instant Carrot pickle
Preparation time: 5 minutes
no cooking required
Salt to taste
Red chili powder to taste
Turmeric powder 1/4 tsp
Mango pickle masala (take the masala from an already made pickle) 3-4 tsp
To make Instant Carrot pickle
Wash, peel and slice the carrots in long thin pieces
Keep them in a glass container for 10-12 hours.
Add salt, red chili powder, turmeric powder and the mango pickle masala. Stir all the ingredients and keep it for 1 day.
Your pickle is ready. Keep it in refrigerator as its shelf life is 5-6 days only.