By: Payal
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Carrot pickle is a winter favourite, adding a burst of flavour to dull meals. If you're thinking of making this tangy delight at home, here are five super-simple tips to nail it.
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Go for thicker carrots-they hold up better in the pickle-making process. Avoid any that have white parts in the middle. If you spot those, slice them out.
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Peel and wash the carrots properly. Rinse them two to three times in clean water. For an even better clean, rinse them once in hot water with a pinch of salt.
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Use mustard seeds sparingly. For 1 kg of carrots, just one teaspoon of mustard is enough. Too much can overpower the pickle's flavour.
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Before grinding spices like fennel, fenugreek, and mustard seeds, roast them lightly. This small step adds an extra layer of flavour to your pickle.
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After steaming the carrots, let them dry under the sun. But don't dry them completely - just enough to remove the moisture. This helps preserve the pickle and keeps it fresh for longer.
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