I love North Indian style pickles served in Punjabi food joints. The pickle is not spicy but it goes so well with curries, probably because of all the North Indian spices used. I found this recipe on a website and although, I do not like carrots, pickled carrots are so very tasty. Carrots form a large portion of this pickle but other vegetables like cauliflower, beans and beetroot can also be used.
I halved the original recipe and the halved recipe makes about 3 cups of pickle. It keeps in the refrigerator for upto a month.
Dhaba style pickled vegetables
2 large Carrots, cut into big dices
2 limes
6 green chillies
1/4 cup or less sliced ginger
dry spices:
1/8 cup coriander seeds (coarsely broken)
1 T saunf
1 -2 tsp chilli powder
1/2 tsp tumeric
1 tsp hing
8-10 peppercorns
1/2 cup lemon juice (or as needed based on sourness)
1 T salt or as needed
1/4 cup oil
Mix the cut vegetables with salt and tumeric and keep aside. Heat the oil till it starts to smoke. turn off the flame and allow it to cool for 2mins. Mix all the spices and mix it with the vegetables. Add the hot oil and lemon juice and mix well.
This looks really nice !
ReplyDeleteHi Mika,
ReplyDeleteI have been looking for a pickle recipe that doesn't call for alot of oil -- this sounds great, thanks! Yosemite pics are lovely, too.
Wow, sounds gorgeous, Mika. I'll trust you when you say that pickled carrots are very tasty :) Will try this recipe and let you know how it turns out!
ReplyDeleteThis is a very interesting recipe. I will try this right away.
ReplyDeleteBTW...is it ready to eat or how much time should this be left before using?
Hi all- Thanks for leaving your comments. For your question Shilpa, it can be eaten as soon as an hour later. The carrots and ginger taste good. But the lemons need more time.
ReplyDeletehey will definitly try )
ReplyDelete~preeti
this loosk very easy. a must try!
ReplyDeleteHave to try it out..
ReplyDeleteThanks Mika
This is definitely something to try...shall try n let you know...thanx dear
ReplyDeleteThis looks like an easy recipe. Quite different too e.g.never had coriander seeds in a pickle. Have got all ingredients at hand as well. No reason to not try it out immediately. :)
ReplyDeletei loooove north indian pickle too...everytime i go to a pakistani restaurant buffet, i literally pig out on the pickle with naan. this looks like a recipe i'll bookmark
ReplyDeleteHi Mika
ReplyDeleteI have blogged about that chutney recipe you asked for which is served with Kassava or Tapioca
Mouthwatering!
ReplyDelete