Prep Time: 10 minutes

Cook Time: No Cooking Involved

Servings: 6 Servings

My teenage daughter loves the pickles which my mother makes, but like most traditional pickles they are filled with oil for their preservation. This led me to try out a new variation without oil. This quick and easy carrot pickle is made without oil which is relished by both young kids and adults.

Ingredients

For the masala

• Methi seeds- 4 tsp
• Cumin seeds(Jeera) - 4 tsp
• Fennel seeds (Sauf) - 4 tsp
• Cloves - 4-5 no.
• Cinnamon - 1 stick
• Coriander seeds - 2 tbsp
• Bay leaf - 2-3 leaves
• Big black elachi - 2 ( only seeds)
• Small green elachi 4-5( only seeds)
• Yellow Mustard seeds- 3 tbsp

Other ingredients

• Carrots - 5- 6 no.
• Glass bottle with lid
• Rock salt- 1 tsp
• Red chilli powder- 1/4 tsp
• Turmeric powder- 1/2 tsp

Method

• Take a big bowl for mixing the dry masala ingredients.
• Place all the raw ingredients (masalas) in a mixer and grind it coarsely. Store it in a jar.
• Peel, wash and cut the carrots into thin finger-sized shape.
• Transfer the carrots into the large mixing bowl and add 2 tbsp of the masala powder.
• Add salt, turmeric powder and the chilli powder.
• Let the carrots marinate in the masalas for 5 minutes.
• Then transfer this to a clear glass jar and leave it in the sun.
• Once a day shake the mixture so that the masala blends evenly on the carrots.
• You would observe that the carrots leave water.
• After 2 days your pickle is ready to tickle your taste buds!

Variation:

Any seasonal vegetable can be used using the same recipe. Also if there is insufficient sunlight you could leave it in the kitchen after adding lime juice. This pickle is not meant for preservation, it could be kept in the fridge for a couple of days.

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