Saturday, July 4, 2009

Carrot Pickle


2 cups carrot, finely cut or minced
2 tb. Sp. masala, finaly cut green masala
2 tb. Sp. pickle masala powder
1/2 cup vinegar
1 cup oil
salt to taste

  • Salt the minced carrot and keep for a day. Squeeze the mince out of the water and keep in mixing bowl. Heat oil in a pan, and fry the green masala lightly. Remove from fire, add vinegar, masala powder and pour over mince. Mix well and bottle.

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