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Spinach-Carrot Pickle Recipe

Spinach-Carrot Pickle is a popular Indian Pickles and Chutneys
Author :
 
On :
Thursday, 8 June, 2017
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 bunch - Palak
  • 4- carrots, grated
  • 2 tbsp - Tamarind paste
  • salt to taste
  • 1.5 tbsp - chilli powder (according to taste)
  • 4-5 tbsp - oil
  • Seasoning: 1/2 tsp - mustard
  • 1/4 tsp - fenugreek, powdered or whole
  • 1/4 tsp - Asafoetida
  • How to Make Spinach-Carrot Pickle:

    1. Wash and grind palak to a slightly coarse paste using a little water.
    2. Grate the carrots finely.
    3. Heat oil in a pan, add mustard and fenugreek. Add asafoetida.
    4. Add ground palak, carrots, salt, chilli powder, tamarind paste and cook till oil separates.
    5. It can be stored in an airtight container in a refrigerator for a month.




     

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