Carrot Urugai (carrot Pickle)
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 463.8mg
Potassium: 861mg
Carbohydrates: 28g
Fiber: 7.2g
Sugar: 13.3g
Protein: 2.5g