Carrot and Radish

Carrot and Radish are almost the same in so many way but not all the way. One is sweet and other is not that sweet. Goods news is now a days both can be found the marker around the year. We do not have to wait for particular time for its season to enjoy this pickle. The best part of the mixing these two is that the carrot adds gives the pickle so lovely color combination. I must have mention this many times there are so many ways to make a pickle out of radish and this is just one more way to give it a new look.

Ingredients :

Carrot : 500 grams
Radish : 500 grams
Fresh chili : 150 gram

Garlic : 150 gram

Salt : 3 teaspoon
Fenugreek seed : 2 teaspoon
Dark mustard : 3 teaspoon

Parsley seeds : 2 teaspoon

Mustard oil : two tablespoon
Turmeric powder : 1/2 teaspoon
Glass Bottle : 1 kg [ 1000 ] capacity

How to convert it into a juicy and acidic pickle ?

• Clean radish and carrot by running  clean water over it. Clean and remove anything you are uneasy with.
• Cut it in about two inch long and half inch width.
• Let it dry under sun for whole day so that it dries out most of its water.
• Also cut the fresh chili, into two and then let it dry on a flat bamboo  basket.
• Peel the garlic and then cut it into two or four piece of each clove.
• Heat a pan on high gas and then dry fry fenugreek, parsley and dark mustard seeds. Fenugreek color has to be golden brown from it natural yellow color. Let it cool down before you make it's powder.
• In the evening, when the radish, carrot and fresh chili drys enough it's time to make pickle out of it.
• Mix everything in a big bowl, like Carrot, radish, chili, salt, powdered fenugreek, parsley and mustards seeds, little bit turmeric powder and two tablespoon of mustard oil. 
• Put one tablespoon of mustard oil inside the glass bottle. Role the bottle so that the oil will spread every part of it. Now you put all the mixed ingredients into that bottle. 
• Keep the lid airtight properly, so that the essential flavor and gas will remain inside the bottle. 
• Keep the bottle in a place where it gets sufficient sun in the next 15 days.
• Your pickle will be ready in 15 days. Bottle pickle like this can be consumed for couple of weeks one it gets ready.

Grandma's wisdom  :

1. Even the salt grain on the rim of bottle can cause the lid not to tighten properly ? so remove the bottle rim with clean cloth before you use the lid. 
2. Dark mustard seeds gives the acidic taste to this radish during that 15 days maturation. If the pickle is not sour and acidic enough then there must be less of mustard on it. 
3. Do not get surprised if you see so much juices forming in glass bottle over the next couple of days. Those juices will help pickle taste better. Shake bottle carefully if you want it to reach in the area where there is less juice in bottle.