Carrot Pickle with Sadabahar Oil – A Tangy Delight

Ingredients

• 1 kg carrots (cut into 1 ½ to 2-inch long pieces)

• 3 tablespoons black mustard seeds

• 2 tablespoons fennel seeds

• 1 ½ tablespoons salt

• 1 ¼ teaspoons red chili powder

• 1 teaspoon turmeric powder

• 1 cup Sadabahar Mustard Oil

• 2 tablespoons lemon juice (freshly squeezed)

Instructions

Prepare the carrots:
Rinse and dry the carrots thoroughly (ensure they are completely dry to avoid spoilage). Cut the carrots into halves or long pieces and place them in a large bowl.

1. Grind the spices:
   Add black mustard seeds and fennel seeds to a spice grinder and coarsely grind them.

2. Mix the ingredients:
   Combine the ground spices, salt, red chili powder, and turmeric with the carrots in the bowl.

3. Heat the oil:
   Add Sadabahar Mustard Oil to a saucepan over medium-high heat and cook for 4-5 minutes, or until it begins to smoke slightly. Turn off the heat immediately once you see the smoke.

4. Cool and mix:
   Remove the saucepan from heat and allow the oil to cool for about 10 minutes. Pour the cooled oil over the carrot and spice mixture and mix thoroughly.

5. Add lemon juice:
   Wait for another 10 minutes, then stir in the freshly squeezed lemon juice.

6. Transfer to a jar:
   Once the mixture has cooled completely, transfer it to a clean, dry glass jar. Place the lid loosely on top but do not seal it tightly.

7. Let it rest:
   Leave the jar at room temperature for 5 days, shaking it daily to ensure the oil coats all the carrots evenly. During this time, the flavors will deepen.

8. Store and enjoy:
   After 5 days, seal the jar tightly and store it in the refrigerator. The pickle can be stored for up to 3 months and will continue to enhance in flavor over time.

Serving Suggestions

This carrot pickle pairs wonderfully with roti, paratha, rice, or as a tangy side dish to any meal.

Enjoy the bold flavors and health benefits of your homemade carrot pickle, made even better with the richness of Sadabahar Mustard Oil!