Pickled Vegetable - Carrot/Beetroot

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
Ingredients

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.

Enjoy.

Beetroot Pickle

You can follow the exact same procedure as above while replacing the carrots for grated beetroot.