Easy Homemade Pickle With Carrot And Lemon | Punjabi Style

Grab 500 grams carrots from sabziwala, wash under tap till clean, scrape skin gentle with knife back.

Slice into thin sticks long as your finger, thick as thumb so they hold bite.

Boil kadai water deep, toss sticks in three breaths only till colour pops bright, still firm inside.

Scoop out fast, cold water rinse hits them, lay on old dupatta balcony side in sun till no wet shine left anywhere.

Ten lemons fat ones, roll hard on wood counter first to wake juice, chop rough chunks skin on thick.

Iron pan takes two big spoon mustard oil, heat till smoke twists up sharp, pull off fire quick.

Tawa dry roasts one spoon fennel seeds, half spoon fenugreek, one spoon nigella till they jump and smell hits nose.

Cool bit, pound rough under belan on stone, no fine dust needed.

Steel thali wide holds dried carrot sticks tumbled with lemon bits all mixed loose.

Salt one full handful rains down first, draws wet slow from inside.

Turmeric pinch dusts yellow glow, red chilli one spoon paints fire even.

Pounded spices scatter last, hot oil splashes steam round edges.

Hands dry mix slow, every stick turns red shine coat full.

Fingertip taste test hits sour lemon front, spice warmth chases back throat.

Boiled glass jar dry waits, pack mix tight down, cloth tap base shakes air pockets gone.

Inch top gap lets oil float guard, lid screws hard shut.

Room corner shade one full day makes instant carrot pickle ready, winter balcony sun two days deepens tang slow.