One of the thing I LOVE about winter is carrots. Yes, fresh, red, juicy, sweet carrots. To make carrots eternal just make them pickle so you wont miss them the other half of year. They make your meal so appealing and mouth-watering, specially in summer when the warm temperature just rob you of your appetite, these carrots make you asking for more.
This is my nani granni recipe. I wont say its a secret, she didn't keep it hidden, but rather sacred. Because anyone who had a taste of this pickle, is asking what did you do to this pickle it taste heavenly. (This sacred secret is in the direction section). I make huge batch of pickle, so when anyone gave a compliment, kindly receive a jar to take home (You scratch my back, I'll scratch yours) Just kidding, I'm only trying to be a nice friend.
Its easy.The only thing you have to master is patience, since it takes a whole month to mature. After all good thing always come to those who wait or if you like shortcut, have a nice friend.
For those who choose patience, the recipe is here.
INGREDIENT
- Carrots ( peeled and Julienne cut) 2.5 kg
- Oil 1 liter. Rape seed oil (sarsoo) is used traditionally, but it have a very strong smell, so I prefer sunflower oil or use any healthy cooking oil.
- Salt 3 Tbsp
- Turmeric (Haldi) 2 Tbsp
- Mustard seeds (rai dana) lightly crushed 2.5 tsp
- Oregano seeds (ajwain) lightly crushed 2.5 tsp
- Black cummin (kalonji) 2.5 tsp
- Red chili flakes 2.5 Tbsp I like my pickle really hot. Adjust it according to your taste
- Fenugreek seeds (methi dana) slightly crushed 2.5 tsp
- Fennel seeds (saunf) slightly crushed 2.5 tsp
- Glass sterilized jar a few according to size
- A very big pot that could contain up to 5 litre
DIRECTIONS
Wash peel cut your carrots into Julienne. My husband is always a great help. If you don't like to get into lot of work, just cut your carrot into manageable big bite size chunks. Put carrots salt and haldi in the big pot of yours and put it in a sunny place. And wait……
Yes this is the trailer of waiting. Wait for two days. Your carrots will shed water, change color, get a little soft and dry in end. Ideally they should dry, but wont, so just drain the water. If you wait more days they will start to rot.
Now add spice. All of them. It's nice to crush them, if you fancy, just use whole.
Heat oil to smoking hot. And this is the little trick of my nani granni that make this pickle so special.
Wait for it……….
Pour this hot oil on the carrots. Yess, this hot oil causes all the spices extra fragrant, your pickle will feel more authentic and commercially prepared.
Wait for it to cool down a bit. Pour in glass jars. Just use clean jars, they really don't need to be sterilized. I use a coffee, jam, honey and cream cheeses jar. You guess right, I don't throw away any of my precious lovely reuseable jar, keeps them save by my heart (that's my kitchen pet name). Make sure oil is peaking above the pickle. Put in a dry spot. And wait…..
This is the real waiting. It usually take a month or so. Just give it a little stir after every two to three days. There will be bubbles floating every time you stir. You know its ready when they are gone. It will take longer in cooler temperature. To make it quick, put the jars in sunny spot.
Once ready, store in dark. They will keep good till a year. If it start to turns bad, give it a good round of sunlight.
Enjoy your desi carrot pickle