Instant Carrot, Ginger and Chilli pickle 
2 carrots diced / 1 1/2 cups 

150 gms chillies slightly slit

100 gms ginger julienned 

3 tbsp rai powder

2 tbsps salt 

3/4 tsp turmeric

1/3 cup lemon juice 

1/4 tsp hing

1/2 tsp kalonji

1 tsp rai

2 tsp fennel seeds

1/2 cup juice from the chilli pickle ( optional)

2 tbsp mustard oil 
Heat the oil. Drop in the hing , rai, saunf, kalonji. Let them crackle. 

Drop in the carrots , ginger , chilliesturmeric and salt. Lower the flame and cook covered for 

2 mins. 

The chillies will slightly shrivel. 

Toss and mix well 

Add the lemon juice, and the chilli pickle juice. Cook on high for a minute. Cool thanks 


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