Quick Carrot Pickle

Quick Carrot Pickle:

Ingredients

• 2 cups small diced carrots
• 1 tbs chili powder (or pickling powder)
• 2 tbs salt
• 4 green chillies slit lengthwise (optional)
• 1/4 cup lemon juice

Garnishing ingredients:

• 1 tsp of mustard seeds 
• 1/4 cup corn oil
• 1/4 tsp methi seeds (optional)
• 1/4 tsp turmeric
• 1/4 tsp powdered hingh

Method:

In a ceramic dish mix all the ingredients and set aside. Garnish by heating oil in a saucepan on medium and splatter the mustard seeds. Add methi seeds, hingh and turmeric. Next  pour the contents in the ceramic dish to the hot pan and swish it around for a couple minutes, turn off the heat and then add the lemon juice. Let it sit for a few hours. Store in a glass or ceramic container.

Cooking tips:

Shelf life is about a week or so in a refrigerator for this type of pickle. Quick pickles when you need some in a hurry or for parties. Adjust the amount of salt and chili powder as needed.

Serving:

Serve with rice, rotis, yogurt