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Here is the list of ingredients and the procedure for the Carrot and Radish Pickle:
*Ingredients:*
- Carrots
- Radishes
- Green chilies
- Fennel seeds (1 tbsp)
- Cumin seeds (1 tbsp)
- Fenugreek (1/2 tbsp)
- Split mustard seeds (3 tbsp)
- Vinegar (1/4 cup)
- Mustard oil (4 tbsp)
- Pickle masala (3 tbsp)
- Black salt (1 tbsp)
- White salt (2 tbsp)
- Turmeric powder (1/2 tsp)
- Kashmiri red chili powder (1/2 tsp)
- Red chili powder (1/2 tsp)
*Procedure:*
1. Peel the carrots and radishes.
2. Wash the carrots, radishes, and green chilies with water.
3. Cut the carrots into long pieces.
4. Cut the green chilies.
5. In a pan, roast fennel seeds, cumin seeds, and fenugreek. Avoid browning.
6. Turn off the heat, add split mustard seeds to the pan, and let them roast in the remaining heat.
7. Transfer the roasted spices to a plate to cool.
8. Grind the roasted spices into a fine powder.
9. In a bowl, combine the cut carrots and green chilies.
10. Add pickle masala, black salt, white salt, turmeric powder, Kashmiri red chili powder, and red chili powder to the bowl.
11. Mix everything well.
12. Add vinegar and mustard oil to the mixture. Mix thoroughly.
13. Store the mixture in a glass jar. Keep it aside for 4-5 days.
14. After 4-5 days, transfer the pickle to an airtight container for long-term storage.
*For Radish Pickle:*
1. Add salt to the cut radishes and let them release water. Cover and set aside.
2. Drain the excess water from the radishes.
3. In a bowl, mix the radishes with pickle masala, turmeric powder, red chili powder, Kashmiri red chili powder, black salt, white salt, vinegar, and mustard oil.
4. Adjust the salt according to taste.
5. Store the radish pickle in an airtight container for a day.
6. After a day, the radish pickle is ready for consumption.
Enjoy your homemade Carrot and Radish Pickle!

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