Sunday, June 10, 2007

carrot pickle

3 cups water
250gms carrots (scraped and cut into 2"long sticks)
1 1/2 tbsp mustard seeds
1/2 tsp chili powder
1/8 th tsp each ground mace, cloves and cardamom
2tsp salt
1/4 th cup shredded jaggery
1/3rd cup mustard oil

Boil the water in 2-litre saucepan. Add carrots and blanch for a minute. Drain the water and then spread carrots on a clean cloth and sundry In a bowl mix the mace, cloves, cardamom, salt and jaggery. Add the carrots and toss to mix. Transfer to a sterilized glass jar. Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.
Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.