Carrot and Almond Pickle

I often make carrot pickle but recently I made it with almonds and I ended making a more nutritious pickle!

Carrot and Almond Pickle

Ingredients

1. Carrots either sliced lengthwise or fine - 1 1/2 cup
2. Ginger and Garlic finely sliced - 3 Tbspn
3. Chilly Powder - 2 Tbspn or as per taste
4. Turmeric powder - 3/4 tspn
5. Fenugreek - 1 tbspn
6. Mustard - 1 Tspn
7. Channa Dal - 2 Tbspn
8. Almonds flakes- 2 or 3 Tblspn or 8 nos.
9. Hing - 1/2 tspn
10. Gingelly Oil - 3 Tbspn
11. Vinegar - 1/4 cup

Method

Pound ingredients 5-8 coarsely and fry in oil. Once browned, add the ginger and garlic. Fry it until the raw smell leaves. Switch off the fire and add the rest of the powder. Add vinegar and carrot and let it boil. depending on your taste you can let the carrots cook or let it retain it's crunchiness.

I also fried a few small onions with curry leaves and added to the pickle.

Enjoy!