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Carrot Jaggery Pickle Recipe

Carrot Jaggery Pickle is a popular Indian Pickles-Chutneys
Author :
 
On :
Friday, 14 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
One-Dish Recipe
Difficulty :
Easy
Servings :
Serves 10
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1/2 kg - Carrots (peeled and cut lengthwise)
  • 2 Onions (made into a coarse paste)
  • 1/2 tbsp - Ginger Garlic paste
  • 2 Red Chillies
  • 2 tsp - coriander powder
  • 1 tsp - mustard powder
  • 1/4 tsp - Fenugreek powder
  • 1/2 tsp - cumin powder
  • 1.5 tsp - Jaggery powder
  • 3 tsp - Lemon juice or Vinegar
  • 2 tsp - chilli powder
  • 1/4 tsp - Mustard Seeds
  • 1/4 tsp - Cumin seeds
  • 1/4 tsp - black gram
  • 1/4 tsp - Fenugreek seeds
  • Asafoetida, a pinch
  • Turmeric powder, a pinch
  • 1 cup - cooking oil
  • 1 sprig Curry leaves
  • Salt as required
  • How to Make Carrot Jaggery Pickle:

    1. Heat oil in a wok.
    2. Add mustard seeds, cumin seeds, fenugreek and black gram.
    3. Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.
    4. Add onion and ginger garlic paste.
    5. Fry till it turns golden brown.
    6. Switch off the flame and allow it to cool.
    7. Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.
    8. Mix well.
    9. Store in an air tight bottle.




     

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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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