Name: Carrot and Green Chili Pickle | Show Me The Curry Aachar Recipe
Uploaded: 2020-03-25T09:21:44.000Z
Duration: 8 min 52 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

And today we're making a carrot and green chili pickle.

Fresh pickle, Yummy on And it's it's super easy.

I know we buy a lot of pickles from the Indian grocery store that had been sitting on the shelves for God knows how long.

You can control everything in there that you want if you need to.

So we're gonna be using carrots and chilies, of course, for this particular recipe and they're going to be using a total of £1 so you can just whatever you like.

You want more carrots and less chillies, or you want more chillies and less carrots.

So basically, that's what we're going to be doing.

And you've got character here, and I'm gonna peel it and just gently peel it.

Not a whole lot, because, you know you don't want to lose out on the carrot, and then I'm gonna cut it down to in a little bigger than a matchstick size, Um, so about the sights.

Now I know a lot of you will want to take a shortcut and use baby carrots because they're already the same size that we need it.

You can just cut them down, and you don't have to peel them.

But baby carrots are not a good idea for this recipe because you want the carrots to be nice and firm, and sometimes those baby carrots go limp after a while.

So go ahead and use the big regular sized carrots.

Couldn't cut it into three again, depending on your carrot, and you couldn't cut it through the center and the eagle.

So we got our chilies from the Indian grocery store, and this is what they look like.

Unfortunately, don't have a name for them was not listed, but you can use really any chili you want.

You can use Serranos, or you can use jalapenos or a little less spicy, but we found these up Union grocery store before you working with chillies.

Be sure you get yourself some gloves because you know they are potent and especially if you work, contacts and things like that.

You don't want to touch your eyes with it.

So we're gonna take the chili and cut the stem off.

Unless you really mad at him way, cut it in half and we're just gonna happen one more time, like so.

So basically half the chili and half, it's a really small chili.

And just slightly through that cut through the half way point, or if it's really long, you can even make threes.

Basically, we want similar size to the carrots give.

And now that everything has got to be going to combine the two and what we're gonna do is we're gonna sold it.

So we're gonna add two teaspoons of salt.

So it has to be a little intense, and we're gonna mix it really well.

So once a solid is all mixed in really well into all the carrots and the chili's, we're gonna just leave it aside.

You could discover it and leave it on the counter for about an hour or two hours.

If you have the time and what's gonna happen is assault is gonna let a lot of the liquid the water go from the pickle.

And when we come back after a couple of hours, we're gonna drain off that liquid so we can start it also in between and the two hours So we'll see you then.

So we back up to two hours and we can start one more time.

And what we're gonna do now is there's a lot of liquid that's collected at the bottom of this bolt.

We're gonna take a CVE like this and basically drain out all that liquid because we don't need that anymore.

Quite a bit of liquid that came out of there.

And the reason we're doing all of this is again when all this moisture comes out of the carrots and the chili's, it's gonna increase the shelf life of your pickle.

So not only is gonna increase your show flight, but when it does, it's gonna be nice and crisp, even when you take the first fighter when you take the last fight, you know, a few weeks later, it's still gonna have a nice crunch to it, right?

Unlike other pickles, it's still going to have the crunch it and it's not gonna become limp.

And just make sure you get all the liquid out.

Do you possibly can and you've taken a tree.

And, of course, you lined it with paper towel and just going to put this on it and let it dry up are absorbed the rest of the liquid.

You want to spread them out a little bit and make sure that they're not on top of each other.

So once you have it all spread out like this all evenly on one single layer.

If you have some time, even take your tray out.

And if you have some sun going on outside, leave you out there for a while and it'll really dry up.

If you're short on time, you can take another layer of paper towels, put it over it and just press on it that way all the way.

So what we're gonna do is we're going to put it out in the sun just for about an hour or so, let it dry up nicely and then get back to it.

It's a while, or carrots and chilies, air sending outside getting a tan.

So we have, Ah, little mixing bowl here, and it's got four tablespoons of oil inside.

You're gonna have two teaspoons of Korea.

Takuya is basically mustard seeds that have been pounded, and the black skin of it is removed, and this is basically just the inside of it.

It Zambezia using a lot of pickles basic, and it's got a slightly pungent flavor, but it's very good and difficult, and we're gonna use two teaspoons of white vinegar.

We have about an eighth of a teaspoon of asafoetida, and we're gonna add about a tablespoon of lemon juice.

Now we may or may not add a little bit more.

After the carrots and chiles go in, we're gonna taste it and adjust later.

But it's one so far in the last thing we're going to add, actually, totally optional is salt.

What you can do is before you put the carrots outside, you could just taste one and see if it's okay for you.

Are you trying to reduce our, you know, just go belong with the day's buds, and if it's okay, you don't need to add any more, And if you have to know it's a good time to add it.

We're just gonna take a spoon and mix it really well.

Make sure the oil gets incorporated with all the juices, so the reason we're mixing it so well as you want that oil and vinegar and lemon juice and multiply, and it almost becomes slightly creamy.

So it's been about an hour, but again, it depends on how strong your son is and where you place it.

But as look, you know, you can see the they're being.

A little bit of dehydration are drying up off the stuff and looks really good.

So you brought it in, and now we're gonna combine it with the multiplied liquid.

So let's give it one more quick stir and mix it through.

Make sure all the carrots and chilies get coated nice and evenly with the liquid.

I don't know why I get so excited about because, but anyway, he is a great one, and I'm so ready for it.

But as we do for all because make sure you have a clean, clean jar.

It's clean and it's dry And, uh, this is approximately, um, double the size of a peanut butter jar just to give you an idea.

So once it's all mixed in, we're still not done yet.

Um, we're gonna leave it on the countertop covered, of course, for about 3 to 4 hours, and that again just allows everything toe get pickled, and once again, keep starting it in between.

If you have a chance to, but about three or four hours at room temperature, and after that, we're gonna put it in the jar and then keep it in the refrigerator.

So once you put it in the jar, we gonna refrigerate it.

And the shelf life is approximately a month in the fruit, so and make sure your jar is clean.

So barring all that, it should say well, in the fridge one about a month.

So this is also another opportunity for you to try this out.

And if you need to add additional lemon juice, you can.

So we have already added one tablespoon in there, but I think we're gonna add about another one tablespoon and that's, of course to our taste, but even bury yours.