Carrot Pickle(Avakayi)

Recipe by
Total Time:
1 day 1 hour
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Hot Tomato Sambal, Best Rajasthani Red Garlic Chutney, Easy Punjabi Keri ka Achaar

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4

Ingredients

How to Make Carrot Pickle(Avakayi)

  • Chop the carrots into small pieces.
  • Mix mustard seed powder, red chilli powder, and salt and rub on the carrots pieces.
  • In a pan, dry roast cumin seeds and fenugreek seeds till they become light red.
  • Grind them into a fine powder and add them to the carrot mixture.
  • In another pan add oil and fry ginger - garlic paste till water evaporates.
  • Let the paste cool and then mix this into the carrot mixture.
  • For seasoning:
  • Pour oil in a pan and add cumin seeds, mustard seeds, curry leaves, and asafoetida (hing).
  • Fry till cumin seeds splutter. Then let it cool.
  • Add this also to the carrot mixture.
  • Add the lemon juice to it, mix well.
  • Keep this pickle in a clean container and seal it.
  • The pickle will be ready for consumption the next day.
  • Serve with rice, dosa, upma, etc.