What can be more healthier than a homemade “Indian” pickle made in olive oil ???? Store bought ones might be convienient and easy but making a pickle at home ensures you have the freshest of ingredients and spices. Using olive oil is healthier as we all know the benefits of olive oil. I have used few spices and YET this pickle tasted awesome. Its light, doesnt take time and in 4 days its ready to eat ( i kept it in the sun). You can adjust the quantity of chilli powder used acording to taste!!! It has been already a week since i made it and it hasnt gone bad!!! I am not an expert in picking and bottling..in fact this is my first time i have ever attempted something like this.. I do hope you try it out and let me know..By the way if you arent able to get the spices i have “KITS” available where all you need to do is add the vegetables, and oil. How easier can this get???
INGREDIENTS:
250 grams of washed, scraped carrots , cut into rounds about quarter centimetre in thickness
250 grams of turnips. washed, peeled and cut into small triangles (if you cant get turnips just double the amount of carrots)
1.5 teaspoons of table salt
1 teaspoon of Nitu Didi turmeric powder
1 teaspoon of Nitu Didi chilli powder, hot or mild (you can add more or less acording to taste)
1 teaspoon of Nitu Didi black onion seeds (in hindi known as kalonji, also known as Nigella Sativa)
1 teaspoon of Nitu Didi fennel seeds (lightly pounded)
1.5 teaspoons of Nitu Didi citric acid
1/2 cup olive oil, or ordinary cooking oil or mustard oil (choice is yours, i used olive oil)
METHOD:
In a clean and dry glass jar add the cut up carrots and turnips . Mix the spices with the olive oil except for the salt and citric acid. Pour the spiced oil into the jar and add the salt and the citric acid. Give it a good shake so all mixes well (cover and shake…dont use a spoon) and leave it in the sun. Be sure to shake it everyday once or twice. In 3 days it will be ready to eat!!!
Enjoy with your favourite indian meal :):)