One simple and rustic pickle is this combination. The sweetness of carrots are balanced by the tangy and pungent radish. Envoy this very simple achaar with dal maharani, saag or even plain ajwain paratha. This pickle tastes so good that it's hard to let it last long. It's over as you can eat it with everything. I must warn you that it smells very strongly and not everyone may like the smell in the house.
INGREDIENTS
1 cup thickly julienned carrots 1 cup thickly julienned radish
4-5 tbsp oil ( mustard, olive, sunflower)
2 tbsp salt
1 tsp chilli powder
1 tbsp mustard powder
1/2 tsp roasted methi powder
1/8 tsp hing
1 tbsp vinegar
METHOD
1. Dry the vegetables in the sun till they don't have any moisture.
2. Heat the oil on low flame and add all dry ingredients.
3. Mix well to toast for 30 secs and add vegetables. 4. Add vinegar and switch off the stove.
5. Mix well, put in a jar and keep in the sun for a few days.
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