Pickled Carrot

This is spicy tangy finger food. Very easy to make , you can make this well in advance.

Carrot peeled & sliced 8-10

Green Chilly 10-15

White vinegar 1 cup

water 1 cup

whole black pepper few

bay leaves 2-3

sugar 1 tbs

salt 1 tsp

In a saucepan, mix white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly. Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers.Refrigerate carrots 12 hours or overnight before serving.

ENJOY

Green Apple Pickle

Quick & easy and very tasty too. This is for spicy lovers.

you need
(1)
3 green apple peeled, cored & cut into small pieces
put it into a microwave safe bowl sprinkle some water and cook for 2-3 mts until its become soft & keep it aside

(2)in another bowl

2-3 tbs chilly powder (according to ur taste)
1/4 tsp turmeric powder
1/4 tsp fenugreek powder
add bit of water &make a paste

garlic 1-2 full pod sliced
curry leaves
red whole chilly
mustard seeds
vinegar
salt
oil 2 tbs

heat oil in a nonstick pan ,splutter mustard seeds, add red whole chilly, then curry leaves , garlic, stir occasionally until the garlic turn gold in colour, the add the hilly powder paste, mix thoroughly until you get the nice aroma, then add the cooked apple &salt , mix well, until its coated nicely with the masala. then slowly add vinegar until you get desired consistency. switch of the flame and keep it in a clean dry container. this pickle is not good to keep long time. so you can start using the same day of making. ENJOY

Green Apple Pickle


Ingredients

(1)3 green apple peeled, cored & cut into small pieces
put it into a microwave safe bowl sprinkle some water and cook for 2-3 mts until its become soft & keep it aside

(2)in another bowl

2-3 tbs chilly powder (according to ur taste)
1/4 tsp turmeric powder
1/4 tsp fenugreek powder
add bit of water &make a paste

garlic 1-2 full pod sliced
curry leaves
red whole chilly
mustard seeds
vinegar
salt
oil 2 tbs

Heat oil in a nonstick pan ,splutter mustard seeds, add red whole chilly, then curry leaves , garlic, stir occasionally until the garlic turn gold in colour, the add the hilly powder paste, mix thoroughly until you get the nice aroma, then add the cooked apple &salt , mix well, until its coated nicely with the masala. then slowly add vinegar until you get desired consistency. switch of the flame and keep it in a clean dry container. this pickle is not good to keep long time. so you can start using the same day of making. ENJOY