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Carrot Urugai (Carrot Pickle)

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CATEGORY CUISINE TAG YIELD
Indian Indian 1 Servings

INGREDIENTS

1/4 kg Carrots
12 Green chiles; cleaned and chopped fine
5 cm. ginger; peeled & chopped fine
Juice of 3 lemons
Salt; to taste

INSTRUCTIONS

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
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 17, 1998

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