Carrot and Chili Pickle

A tangy carrot and green chili pickle - that goes with pretty much everything!

INGREDIENTS-

• Carrots-1/2 kg
• Green chilies-100 gms
• Dried red chilies-15
•  Refined oil-1 cup
• White vinegar-1 cup
• Sugar-1/4 cup
• Mustard seeds-3 tsp
• Cumin seeds-3 tsp
• Fenugreek seeds-1/2 tsp
• Ginger-30 gm
• Salt-30 gms

PROCEDURE-

1. Wash and scrap carrots and then chop into batons.
2. Peel and chop ginger into small pieces and green chilies in medium size pieces
3. Take a mixer jar add ginger,cumin,mustard ,fenugreek and 3/4 cup vinegar and make a fine paste.
4. Heat oil in a heavy bottom pan and then add the ground paste and fry for 2 minutes.
5. Add carrots and fry for 4-5 minutes on medium heat ,keep stirring
6.  Add salt ,sugar ,chopped green chilies and the remaining 1/4 cup vinegar and cook again for 3-4 minutes till the gravy become thick.
7. Remove from fire and let it cool down  completely.
8. Store in a sterilized jar and enjoy with roti or rice

Note-

It will easily stay fresh for minimum 2-3 months at room temperature .