Recipe- Excellent pickle is made from a carrot-radish combination, note down the easy recipe!

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Carrots and radishes are in abundance during winter and easily available in the market. Both these vegetables are very beneficial for health. Although they are commonly used in salads, it is interesting to note that they can also be used to prepare pickles. Pickles not only enhance the taste of food but also contribute to overall health. These vegetables help keep digestive problems away. Carrot and radish pickles are easy to prepare, and their spicy flavour adds magic to the eating experience. This pickle can be enjoyed with rice and dal or stored in an airtight container for several days.

Material:

2 cups grated carrots

2 cups grated radish

2 green chillies

3-4 cloves of garlic

1/2 tsp grated ginger

1 tbsp Kashmiri red chilli powder

1/2 tsp turmeric powder

1/2 tsp dry mango powder

3 tbsp Vinegar

1/2 teaspoon nigella seeds

A pinch of asafoetida

1/4 cup mustard oil

Salt as per taste

For pickle masala mix:

1/2 tsp fenugreek seeds

1 tsp cumin

1/4 tsp carom seeds

1/2 tsp fennel

1 tsp coriander powder (dhania powder)

1 tbsp mustard seeds

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Method:

Take a pan and roast the spice mix ingredients (mustard seeds, cumin, carom seeds, fennel, fenugreek seeds and coriander powder) on low flame until the aroma starts emanating.

Once roasted, turn off the gas and grind the spices finely with the help of a mixer.

The spice mixture for the pickle is ready. Keep it aside in a bowl.

Heat mustard oil in a pan on medium flame. Add nigella seeds and a pinch of asafoetida.

Add chopped garlic, chopped green chilli and grated ginger to hot oil. Fry until the raw aroma disappears.

Now add grated radish and carrot to the pan. Mix well and cook for about a minute.

Fry the radish and carrot until they shrink slightly. Then reduce the flame and add the previously prepared masala mixture.

Mix the vegetable and spice mixture well and cook for another minute.

Later, turn off the gas and let the mixture cool for some time.

When the mixture comes to room temperature, add Kashmiri red chilli powder, turmeric powder, dry mango powder and salt. Mix well.

Finally, add vinegar to the pickle. It will bring a spicy taste and will also act as a preservative.

Mix everything well, and the carrot and radish pickle is ready for storage in a clean, dry container.