Carrot Pickle

INGREDIENTS

3 cups water

230gms carrots (scraped and cut into 2"long sticks)

11/2 tbsp mustard seeds

1/2 tsp chili powder

1/8 th tsp each ground mace, cloves and cardamom

2tsp salt

1/4 th cup shredded jaggery (gur)

1/3rd cup mustard oil

METHOD

Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.

Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).

In a bowl mix the mace, cloves, cardamom, salt and jaggery.

Add the carrots and toss to mix. Transfer to a sterilized glass jar.

Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.

Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.