25 grams or 6 Green chilies slit and cut into 1 ½ inch pieces
25 grams or 2 inch piece Ginger cut into thin 1 ½ inch long sticks
Water for cooking carrots
25 grams or 3 tablespoons Split mustard seeds
25 grams or ¼ cups Red chili powder
25 grams or 2 tablespoons Salt
125 grams or ½ cup Sugar
25 grams or 2 tablespoons Tamarind pulp
¾ cup Oil use any of the following – corn, canola, vegetable
Wash the carrots, green chilies, and ginger really well. Pat dry completely.
Peel the carrots and ginger. Now chop the carrots into 1 ½ inch long and medium thick sticks. Do not make too thin or too thick.
To prepare green chilies, first, slit chili into half and then cut into 1 ½ inch long pieces.
Make ginger sticks of the same length but keep them thinner than carrots since ginger has a strong flavor.
Making Carrot Pickle Recipe:
Bring the water to a rolling boil in a saucepan on high heat. Once starts boiling, add carrots and cook for exactly 2 minutes. Drain the water immediately.
Spread the carrot sticks on the clean kitchen towel and let it dry out completely. Means there should be no moisture on them to increase the shelf life. If you have access to the sun then you can keep in the direct sunlight for 1 hour. Or let them dry at room temperature on the kitchen counter for 1 day or overnight. If in a rush, pat dry with a paper towel.
Now in a bowl, mix rai kuria, red chili powder, salt, and sugar.
Add tamarind pulp, oil and mix with pickle masala.
Add dried carrots, chilies and ginger and mix well.
Cover the bowl with plastic wrap and let it mature for 1 day in the refrigerator. Do stir once or twice. You will notice the green chilies will become darker in color.
The carrot pickle will taste better and better after a few days of maturing.
Store in airtight, clean, dry glass jar or container.