Cooking is my passion...
My opinion is that cooking is the best hobby to have, because it can be very useful in life. There are so many reasons I love to cook, cooking is one of those things that just comes naturally for me, For example when I am cooking I have very little time to think, because the cooking is challenging my mind and taking my mind off the stress of everyday life.
I love to cook is because it keeps me stress free.
Wednesday, 10 January 2018
Carrot and Green Chilli Pickle
Easy and quick Instant Carrot Chili Pickle. This crunchy and spicy
pickle is prepared with fresh carrots, chilies and flavored with aromatic spices. Its very fresh and delicious and easy to make.......
Total time- 20 min.
Preparation Time-10 min.
Cook Time-10 min.
§10-12 green chilli
§1 tspn Red Chilli Powder
§ Salt to
§1 tspn Amchur/Dry Mango Powder
§1 tspn Turmeric Powder
§1 tspn Saunf/Fennel Seeds (crushed)
§11/2 Rai/Mustard Seeds(powdered)
§1 Pinch Heeng/Asafoetida
§3 tbspn Mustard Oil
Wash carrot and chilli properly and dry very well.
Cut the carrots and chilli
into lenth wise slices, about the
size of a finger.
Make powdered of 1 ½ tespn of rai or mustard seeds. Crushed the
Now take a big bowl and add sliced gajar and chilli and all
spices, add ½ tspn red chilli powder, ½ tespn amchur or mango powder, 1 tespn
haldi/turmeric powder, 1 teaspoon saunf or fennel seeds and a pinch of heeng.
Then add 3-4 tbspn of mustard oil. If you do not add
mustard oil you can add any other cooking oil.
Mix all the ingredients well. If the mixture seems dry then
add more oil. Transfer the mixture to an airtight glass bottle.
Store it at room temperature for 4-5 days. Mix it
occasionally, around once a day. The carrots would have absorbed the spices by
this time. Gajar and green chilli Ka
Achar is ready for serve.
Enjoy your paratha with gajar and green chilli achar.