Pickles - Carrot / Beetroot Pickle
2 cups finely cut or minced carrot
2 tbsp green masala, finely cut (ginger, garlic, green chillies)
2 tbsp pickle masala powder (click here)
1/2 cup vinegar
1 cup oil
table salt to taste
Salt the minced carrot and keep for a day.
Squeeze the mince out of the water and keep in mixing bowl.
Heat oil in a pan, fry the green masala lightly.
Remove from fire add vinegar, masala powder and pour over mince.
Mix well and bottle.
Follow the previous recipe using boiled beetroot in place of raw carrots. The salted beetroot need to be kept only for an hour or so. Proceed as for carrot.