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Carrot Pickle (achar) Recipe

AuthorARY ZAUQ

Yields1 Serving
 8 medium Carrots ( julienned into thin strips) 20 Green chillies; split into two 8 Cloves of Garlic; minced 1/2 cup (125 mls) Oil
 3 table spoons Tomato puree 3 Teaspoons ground Red chillies 1/2 Teaspoon tumeric Salt to taste
1

Add half the salt to the carrot strips, and spread the carrots on a towel, leave for a couple of hours or overnight (for best results). Add the other half of salt to the green chillies, spread on a towel, and leave for a couple of hours or overnight. Heat the oil in a saucepan, add the garlic, saute until light brown.Add the tomato puree, stir for about 5 minutes

2

Add the tumeric and powdered red chillies and cook for a few minutes and Cool, now add the carrots and the green chillies and mix well. Serve as a side in a jar, Enjoy.Will keep for at least 2 weeks in the Fridge

Category

Ingredients

 8 medium Carrots ( julienned into thin strips) 20 Green chillies; split into two 8 Cloves of Garlic; minced 1/2 cup (125 mls) Oil
 3 table spoons Tomato puree 3 Teaspoons ground Red chillies 1/2 Teaspoon tumeric Salt to taste

Directions

1

Add half the salt to the carrot strips, and spread the carrots on a towel, leave for a couple of hours or overnight (for best results). Add the other half of salt to the green chillies, spread on a towel, and leave for a couple of hours or overnight. Heat the oil in a saucepan, add the garlic, saute until light brown.Add the tomato puree, stir for about 5 minutes

2

Add the tumeric and powdered red chillies and cook for a few minutes and Cool, now add the carrots and the green chillies and mix well. Serve as a side in a jar, Enjoy.Will keep for at least 2 weeks in the Fridge

Carrot Pickle (achar) Recipe