Ingredients:

• 5 kg – Carrots (gajar)
• 500 g – Vinegar
• 100 g – Red Chilli powder
• 500 g – Jaggery
• 500 g – Mustard oil
• 250 g – salt
• 100 g – Turmeric (haldi)
• 150 g – Mustard Seeds (rai)
• Water to boil Carrots

Method:

1. Wash and cut the carrot into long pieces.
2. Add carrot to water and bring it to a boil.
3. Take out carrot pieces from the water.
4. Dry them in the sun for 2 hours.
5. Mix the salt, chilli powder, turmeric and mustard seeds together and grind them.
6. Blend mustard oil with the ground mixture.
7. Blend jaggery with vinegar.
8. Heat the jaggery-vinegar mix till the jaggery is completely dissolved.
9. Mix the carrot pieces to the ground masala.
10. Put this mixture in a jar and pour jaggery liquid on to it.
11. Shake well and place under the sun.
12. After 6-7 days the pickle will be ready.
13. Serve with rice dishes or rotis.

Recipe courtesy of Manpreet Mehta