This Cucumber Carrot Pickle is a lovely way to incorporate fresh vegetables in your meal. It imbibes the goodness of carrots and cucumbers, the green chilies give it the desired punch and the mustard oil and lemon juice add a delicious flavor to it. A healthy pickle indeed!
I have used carrots and cucumbers but you could also use beetroots and radish. This is so toothsome that I enjoy it by itself even before I sit down for a meal. A lot of traditional gujarati restaurants offer this as a side when you sit down for a gujarati thali.
Do give it a shot and share your experience with me.
Ingredients:
Carrot, 1 peeled and thinly sliced
Cucumber, 1 thinly sliced
Green Chilies, 1 slit
Salt, 1/4 tsp
Lemon Juice, half a lemon
Split Mustard Seeds, 1 tsp
Turmeric Powder, 1/4 tsp
Asafoetida, a pinch
Mustard Oil Raw, 1 tbsp
Procedure:
1. Take carrots in a bowl.
2. Add in the sliced cucumbers.
3. Next go in the green chilies.
4. Season with salt and lemon juice and mix well.
5. Set this aside for 15 minutes to get rid of the excess water.
6. After 15 minutes, drain the excess water. Set aside.
7. In a separate bowl, take the split mustard seeds.
8. Add in the turmeric powder.
9. And the asafoetida.
10. Lastly, add the mustard oil and mix well.
11. Pour the prepared dressing over the carrot cucumber mixture. Toss well.
12. This pickle tastes great by itself and with chapatis and rice/khichdi too. It is best consumed in 4 days of preparing it.
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