Pickle adds spice to food, sometimes making a bland meal not just palatable but delicious. Pickles are very common with South Asian meals, however, most store-bought pickles are flooded with a lot of oil and other preservatives which may not be exactly a good recipe for health. This recipe is healthy and easy to make.
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Makes: Enough to go with ~ 20 meals
Ingredients 5-6 whole carrots
8-10 garlic cloves
Salt to taste
2 lime squeezed (juice)
Pickle masala (spice), available at any South Asian grocery
Oil of your choice (I used coconut and olive combo)
2 Tsp mustard seeds
½ Tsp Asafoetida
Wash, peel carrots and chop them into very fine, uniform, small pieces. Do the same with garlic cloves.
Add salt, lime juice, and pickle spice to the chopped carrots. Mix everything very well.
Heat oil in a small pan, when the oil is hot, add mustard. Wait for the mustard to pop then add asafoetida. Add the hot mixture to the carrots and mix thoroughly.
Wait for 30 minutes and transfer the pickle to a bottle; store in a refrigerator. Should last for ~ 2 weeks or more.
Eat with bread, chapatti or as a side dish with rice/bread/curry.