|
|
Instructions |
|
|
|
Slit carrots. Pour salt and leave for 4 hours, turning over every now and then.
|
|
|
|
Roast methi and jeera powder. Grind 1/2 of the chillies, 1/2 ginger, 1/2 garlic and saffron in vinegar.
Slice the 1/2 of the ingredients.
|
|
|
|
Heat oil well and add a handful of curry leaves and then add the masalas and fry well.
|
|
|
|
Then add the sugar, remaining vinegar and green sliced masala and carrots.
Boil (1 rolling boil) and set aside to cool. Bottle the pickle. The oil should be floating on top.
|
|
|
|
Originally Submitted
5/16/2011
|
