Pickled Carrots By Zubaida Tariq

Ingredients:

• Carrots ½ kg
• White Vinegar 1 cup
• Mustard Oil 1 cup
• Green Chilies 20
• Fenugreek Seeds Few
• Onion Seeds 1 tsp
• White Cumin 1 tbsp
• Turmeric Powder ½ tbsp
• Ground Mustard Seeds 2 tbsp
• Salt to taste

Method:

1. Make slits in 20 green chilies.
2. Mix 1 tbsp sautéed white cumin with ground mustard seeds and salt to taste.
3. Wash ½ kg carrots and dry them.
4. Brush them with the same spice mix.
5. Heat oil in a wok and sauté few fenugreek seeds.
6. Put off the flame when spices are fragrant.
7. Bring oil to a lower temperature and add chilies and carrots to it and mix.
8. Take it off the flame and allow cooling.
9. Add 1 cup white vinegar and mix.
10. When mixture is at room temperature, shift to an air tight jar to preserve your Pickled Carrots.