Category: Chutneys
Rating: 3.12
Servings: 1


1/4 kg carrots
12 green chiles; cleaned and chopped fine
1 5 cm. ginger; peeled & chopped fine
1 juice of 3 lemons
1 salt; to taste

Directions: How to Cook Carrot Urugai (Carrot Pickle)

Scrape and cut carrots into 1 cm. pieces and wash. Mix together carrots, green chilies, ginger, salt and lemon juice in a pickle jar. Allow to stand for about 3 days and store in the refrigerator.

From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran

Recipe by: Southern Delights by Parwathy Akhileswaran

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Carrot Urugai (Carrot Pickle)
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