Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 cup red chilies 1 cup fresh chopped carrots Few fresh crushed garlic Salt to taste ½ cup vinegar ¼ cup sunflower oilFew curry leave1 teaspoon brown sugar1 teaspoon whole mustard seeds 2 Tablespoon achaar /pickle masala 1 teaspoon kashmiri masala 1 teaspoon Methi (Fenugreek) Masala 1 Tablespoon Honey Lemon juice
Remove chillies stems wash, slit or chop in rounds, dry remove all moisture with kitchen paper towels The carrots peel, chop wash paper towel dry
Cooking sauce In a saucepan, add vinegar,lemon juice sugar and oil boil till syrupy.
In a bowl add the chopped red chilies, carrots add spices, fresh garlic crushed. Give it a light toss using a spoon.
Add prepared syrup to the bowl and mix together, drizzle honey. Add in curry leavesGive it a quick toss, bottle, cool refrigerate. Label. Bon appetite ♥️Shu-Hani♥️
INFO & TIPS
Most delicious, serve with anytime, I normally butter my bugeatte slice, topped it up with crunchy carrot archar.. Yummylicious ♥️👌
05 Jun 2022
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