Carrot and Green Chili Pickle / Picklish post

In Gujarati food, there are lot of side dishes means we need chutney, pickle, papad, farsan means any snack. With all these sides makes one perfect thali. Today I am going to share with your one of the easiest and quick pickle we used to make and eat. It requires minimum ingredients and time and in compare to other full of oil pickle this is lot more healthy. You can make this and put it in fridge and it will be gone in 6-7 days. Mine never lasted more then 4 days.

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Ingredients:

2 carrots matchstick slices

4 green chilies matchstick slices

1 tbsp methi curia (broken fenugreek seeds)

1 tbsp Rai curia (broken mustard seeds)

salt and lime juice to taste

pinch of hing 

2 tbsp mustard oil ( i used olive oil)

Method:

Cut both the vegetables. 

Heat a pan and add oil , add hing in it and add it in vegetables. 

Add both the seeds and salt and lime juice. Mix it very well and put it in  air tight container in fridge for ferment. It will taste better next day. 

You can add ginger slices and garlic slices also. It taste even better.

You can store this in fridge for up to 6-7 days. 

Instead of lime juice you can use amchur powder also. 

This is typical gujarati pickle which goes very well with khichdi or thepla or dhebra. But it's only green chilies we do but I like pickled ginger too which comes with sushi. so I mixed them in one dish. It gives nicetang and spiciness to any dish and I love spicy food. It gets ready in 2 days and you can keep it for up to 15 days but stays more and tasty if you put it in fridge. BTW it's oil free pickle so you can eat as much you want.

Ingredients:
15 Green Chilies
1 big piece of ginger
2 tbsp of split mustard seeds (rai na kuria)
pinch of black salt
1 tsp Hing
If you want you can add 1 tsp Haldi powder , I didn't add.

Method:
Wash and dry chilies.
Slit them length wise or what ever you like to eat.Same with Ginger , smaller or bigger pieces as per your liking.
Now toss all the ingredients and mix them well.

Store this in glass jar at room temperature and then put it in fridge.
Enjoy with any paraths, subji and goes very good as a side dish.
It also can chopped in to bite sizes and you can add it in veggie raita or any other raita.

Enjoy.






 No oil Pickle Ginger :

soak ginger in vinegar for 4-5 hours

wash it and add crushed red pepper flakes, salt and mix it. ready to eat

same ingredients for masala , just cut it differently

crushed Fenugreek and mustard seeds
Mix these two and red chili powder and you got pickle masala. For sweet pickle add jaggery.

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