This dish is a Condiment. You can make it hotter if you like. Basically this is a spicy and hot item. Serve with Rice dish or Naan., or any other bread with your meal. Served very little-like a spoon or less until you can handle the taste.
Easy to make and store in the Refrigerator. Just like any Pickle-preserve, you will need to use Oil.
For this Condiment / Pickle ( Indian ), you will need to buy a Pickle Masala Mix. This is available in Indian Market. This masala comes in a plastic packet and, is red in color -it’s main ingredients are: chili powder,Course ground fenugreek , salt, and oil. A little asafoetida powder is added for flavor. I do not use it. asafoetida has a very pungent flavor-my family does not like it.
It would be a good idea to just taste a little -tiny bit- so you know the how hot it is and how hot you want to make your pickle.
I do not use sugar but just a bit of Agave nectar. I also use fennel Seeds-this gives a great flavor. You can use whole Cumin if you do not like Fennel.
I use two long carrots and about 10 Jalapeno peppers.
How to cut peppers for this pickle:
Remove the hard end of the peppers, cut in half lengthwise and remove seeds-do npt touch the chilies-us knife to remove seeds.
This is enough for one large Mason Jar. There are two photos-one with Peanuts and one without.
Carrot and Jalapeno Pickle-Achar Gajar and Hari Mirch
Ingredients
Instructions
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Cut Chilies and Carrots wash and put them in a large mixing bowl.
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Add Pickle Masala, Salt Vinegar and Agave Nectar.
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Put a small Non stick skillet on stove, turn on heat, add Oil. Within a minute,add peanuts, wait till peanuts start bubbling,or turn color, turn off the heat or take the Skillet off the heat. and add sesame and Fennel seeds.
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Pour the hot oil mixture over the Carrot and Peppers, let it sit for a minute and then mix with a Stainless steel spoon.
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Wait till the Pickle is cold, then store in a jar-keep in refrigerator.
