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Spicy Carrot and Green Chili Pickle
Sun-dried carrots and green chilies prepared with mustard oil, dry roasted spices and vinegar, a delicious homemade pickle. This pickle can be stored for 1.5‑2 years and is very tasty.
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Cost Breakdown
Critical Success Points
- • Dry the vegetables completely
- • Dry roast and grind the spices
- • Heat mustard oil and sauté garlic‑ginger
- • Fill the pickle into an airtight jar and smoke it
Safety Warnings
- • Hot oil becomes very hot; avoid burns to your hands.
- • When lighting charcoal, avoid smoke; ensure good ventilation.
- • Do not use a wet spoon when filling the jar, as it can cause the pickle to spoil quickly.
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