1 lb or 500 gramsCarrotsCut into sticks **shown in above step by step photos
25 grams or 6Green chiliesslit and cut into 1 ½ inch pieces
25 grams or 2inch pieceGingercut into thin 1 ½ inch long sticks
Waterfor cooking carrots
25 grams or 3tablespoonsSplit mustard seeds (Rai na kuria)
25 grams or ¼cupsRed chili powder
25 grams or 2tablespoonsSalt
125 grams or ½cupSugar
25 grams or 2tablespoonsTamarind pulp
¾cupOiluse any of the following - corn, canola, vegetable
Instructions
Preparation:
Wash the carrots, green chilies, and ginger really well. Pat dry completely.
Peel the carrots and ginger. Now chop the carrots into 1 ½ inch long and medium thick sticks. Do not make too thin or too thick.
To prepare green chilies, first, slit chili into half and then cut into 1 ½ inch long pieces.
Make ginger sticks of the same length but keep them thinner than carrots since ginger has a strong flavor.
Making Carrot Pickle Recipe:
Bring the water to a rolling boil in a saucepan on high heat. Once starts boiling, add carrots and cook for exactly 2 minutes. Drain the water immediately.
Spread the carrot sticks on the clean kitchen towel and let it dry out completely. Means there should be no moisture on them to increase the shelf life. If you have access to the sun then you can keep in the direct sunlight for 1 hour. Or let them dry at room temperature on the kitchen counter for 1 day or overnight. If in a rush, pat dry with a paper towel.
Now in a bowl, mix rai kuria, red chili powder, salt, and sugar.
Add tamarind pulp, oil and mix with pickle masala.
Add dried carrots, chilies and ginger and mix well.
Cover the bowl with plastic wrap and let it mature for 1 day in the refrigerator. Do stir once or twice. You will notice the green chilies will become darker in color.
The carrot pickle will taste better and better after a few days of maturing.
Store in airtight, clean, dry glass jar or container.
Notes
Keep the length and size of the carrot, green chili, and ginger same for a uniform look.
I have used store-bough tamarind pulp (concentrate) which is easily available in Indian grocery stores or online at amazon.
Adjust the amount of tamarind pulp according to how thick and concentrated yours it. If yours is really thick and concentrated vs mine (shown in above stepwise photo) then use less. The consistency of mine is similar to the thick tomato puree.