Carrot Jaggery Pickle Recipe

Cooking Directions

• STEP 1.Wash and peel the carrots, then cut them into thin strips.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 3.Add the carrot strips, jaggery, red chili powder, turmeric powder, and salt. Mix well.
• STEP 4.Cook the mixture on low heat until the carrots become soft and the jaggery melts.
• STEP 5.Remove from heat and let it cool. Transfer the pickle to a clean, dry jar and store in a cool place.
• STEP 6.Serve the carrot jaggery pickle as a side dish or with rice or roti.

Cooking Tips

• Make sure to cut the carrots into thin strips for a better texture.
• Adjust the amount of jaggery and red chili powder according to your taste preferences.
• Store the pickle in a clean and dry jar to prevent spoilage.
• Allow the pickle to sit for a few days before consuming to enhance the flavors.

Storage and Serving

• Store the carrot jaggery pickle in a cool and dry place.
• It can be stored for several weeks.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.