Ingredients

Two carrots

Three tablespoon of oil

A pinch of hing

One teaspoon of black mustard seeds

One teaspoon of masala powder

Two pinches of salt

Method
To make the Ayurvedic Carrot pickle first wash the carrots, peel and finely chop it. Heat oil in a small pan on medium flame and add mustard seeds and hing. Stir gently until the seeds pop. Cool that and pour over the carrots. Add the pickle masala powder and salt to make Ayurvedic Carrot pickle lot more delicious. Cover the preparation and keep it in a refrigerator.

It is recommended that wet spoon should not be put inside the Ayurvedic Carrot pickle as it may cause fermentation and spoil the pickle. It usually accompanies the main course and therefore not more than one or two teaspoon is to be taken as it may exacerbate Pitta dosha.