Don't miss another issue…      Subscribe

Ananda's Spicy Carrot Pickles

 

This easy pickled chutney can transform rice and leftovers into something special.
13

Yield

6

servings

Prep

5

min

Cook

5

min

Ready

7

days

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

½ pound carrots
diced
¾ teaspoon salt
1 each lemon
juiced
1 tablespoon vegetable oil
1 pinch asafetida
optional, (if you can find it, found in Indian grocers)
*
2 teaspoons mustard seeds
½ teaspoon turmeric
½ teaspoon coriander
ground
*
1 teaspoon chili pepper flakes
*

Directions

In a small bowl mix together the dices carrots, salt and lemon juice.

Heat the oil over medium-high heat until very hot and add the mustard seeds. Turn off the heat, add the remaining spices and let them sizzle for one minute.

Stir in the carrots so they are coated by the spiced oil.

Transfer to a clean jar with a tight fitting lid. Refrigerate for at least one week before using.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 4054% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 321mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 127% Vitamin C 10%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed