In this pickle, plump red chillies slit and stuffed with a melange of mustard, fenugreek, coriander, fennel and other aromatics. Characteristic of Punjab & Rajasthan, this flavourful pickle is an apt accompaniment to spice up any boring staple meal.
Peach chutney. Not exactly traditional, but sounds delicious. Need to add paanch phoron to make it authentic. Paanch phoron is cumin, fennel, kalonji (the English word is nigella seeds), black mustard seed, and fenugreek)
It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will rotis or parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.