By: ShowMeThecurry

Region: Indian

Dish:Vegetarian - Pickles

Ingredients

Carrots – 1/2 lb (peeled and thick julienned)
Green Chilies – 1/2 lb (cut in half long ways and cut in half again across the center)
Salt – 2 tsp (or to taste)
Oil – 4 Tbsp
Rai Kuria – 2 tsp
White Vinegar – 2 tsp
Asafoetida (Hing) – 1/8 tsp
Lemon Juice – 1 to 2 Tbsp (according to taste)
Additional Salt – to taste

Directions

1. In a large mixing bowl, add Carrots, Chilies and 2 tsp Salt.
2. Mix well, cover and keep aside for about 2 hours (mix in between).
3. Using a sieve, drain off all liquid which has formed in the bowl and discard.
4. Line a large tray with paper towels and spread the Carrots and Chilies in a single layer.
5. If time permits, place tray in the sun for 1-2 hours to allow the Carrots and Chilies to dry out (best option). If not, place a second layer of paper towels over the Carrots and Chilies and blot them dry.
6. In a mixing bowl, add Oil, Rai Kuria, White Vinegar, Asafoetida, Lemon Juice and Salt. Whip until mixture is emulsified.
7. Add dried Carrots and Chilies and mix well to coat.
8. Cover and keep aside for 3-4 hours (mixing in between) before storing in the refrigerator in a clean, dry jar.

Comments

Shelf life is up to 1 month.

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