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Tangy Cucumber and Carrot pickle

single recipe

Tangy Cucumber and Carrot pickle

Method

Cucumber and carrots tossed in a tangy yellow mustard flavored spice blend. Choose bright red coloured carrots that are sweet tasting for this recipe, as they blend beautifully with the tangy marinade.

    Ingredients

      • 1/2 cup cucumber , cut into strips
      • 1/2 cup carrot juliennes
      • 2 slit green chillies
      • 1/2 tsp lemon juice
      • 1 tbsp Anupam mustard seeds (rai na kuria)
      • 1/4 tsp asafoetida (hing)
      • 1/4 tsp turmeric powder (haldi)
      • 1 tbsp Anupam Gold Mustard (rai / sarson) oil
      • 1 tsp salt

    • Combine the cucumber, carrots, green chillies, lemon juice and salt and mix well. Leave aside for 15 minutes. Discard the water from the vegetables.
    • Add the split mustard seeds, asafoetida, turmeric powder and mustard oil and mix well.
    • Serve immediately or store refrigerated for upto 4 days.

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