Heres a super easy pickle you could make without much investment of time or effort. This instant pickle is a great side to make any of meals a little more peppy and colorful. It tastes great even if you decide to have it on the same day or wait for a week.
Prep Time: 15 mins
Grated Carrots: 1/2 cup
Ginger (finely cut): 1 tablespoon
Green Chili (sliced): 4-5
Garlic (finely cut): 1 tablespoon
White Vinegar: 1/4 cup
Chili Powder: 1 1/2 teaspoons
Mustard seeds: 1 teaspoon
Curry Leaves: few
Dried Red Chili: 2-3
Sesame oil: 1 tablespoon
Salt to taste and little more.
* This pickle is not meant to last for a long time time. So its best when consumed within a month.
Heat the oil in a pan. Splutter the mustard seeds.Add the dried red chillies and curry leaves. Add the chilli powder. Stir. Turn off the gas. Immediately add in the grated carrots , sliced ginger, garlic and green chillies. Stir well. Add salt. Its okay if you add little more salt because, it will balance out in a few days as in gets fully absorbed into the pickle. Pour the vinegar over it. Mix well. Store this in a clean jar. You can have this instantly or leave it in the refrigerator for a few days.
You can follow the exact same procedure as above while replacing the carrots for grated beetroot.