For the final day I decided on this pickle that's been on my mind for a long time. I don't normally make Pickles at home. When there are experts like Amma and Athamma are there, why should I bother right, and moreover pickles are hardly the fast moving item at home. So I never venture into making these. However when I thought of carrots, something triggered my memory of Carrot Pickle.
Somewhere the memory jogged about a pickle made with carrot and I was left wondering how it must really taste. Of course carrot being carrot, I knew it will end up being sweet. Imagine a sweet pickle at home, I was sure nobody would touch it. So I ended up making it the spicy way. I used the Aavakai Uragaya Masala,
for this pickle also.
I made this four days back and everyday was spent keeping this out and in on all days. On the second day I covered the jar with muslin cloth and made sure the jar was always under sun. Amma correctly reminded the mishap that happened the last time I made a pickle
and used a ceramic bowl and Peddu broke it while playing.
So I was careful to ensure I had a plastic jar. After clicking the pickle I tasted the pickle and found it almost like the Aavakai Pickle but with the Carrot being crunchy.
Preparation Time: 15 mins
Resting Time: 4- 5 days until soft and done under sun.
Carrots - 1 cup
Mustard Powder - 2 tsp
Red Chilli Powder - 3 tsp
Salt - 1 tsp
Turmeric powder - ½ tsp
Cooking oil - 4 tbsp
Wash the carrots and dry pat well. Cut them into long pieces. In a bowl, mix in all the ingredients and adjust taste and spice.
In a dry bottle, transfer the pickle and keep in hot sun for a week.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 23
Labels: Blogging Marathon, Carrot Recipes, Condiment Recipes, Cooking with Carrot, Pickle Recipes, SBS Condiments, Step by Step Recipe