Carrot Pickle (Achaar)

Ingredients

3 medium carrots peeled
1/2 cup salt
1/4 cup red chilli powder
1 tbsp. turmeric
1 cup vinegar
1 cup jaggery grated
 

Method

1. Cut carrots lengthwise into four, or six, if very thick.
    

2. Cut lengths into 1 1/2 inch stubs. Keep aside.
   Add chilli, salt, turmeric. Toss well.
    

3. Transfer to a clean dry bowl,
    

4. Keep in sun for 4 days.
    

5. Heat vinegar till warm.
    

6. Add jaggery, stir.
    

7. Heat further till vinegar is very hot, and jaggery has melted.
    

8. Cool to room temperature. Add to sunned vegetables.
    

9. Transfer to a clean dry pickle jar, close lid tightly.
    

10. Marinate in a warm dark place for 5-6 days.
    Turn well with a spoon;
     

Serve with chappatis, rices or just about anything.