Carrots in Lime Juice

Nimmarasam lo Carrots.

Pickled carrots are one of the favorite pickling ingredients. Like baby ginger, carrots and cut into strips and soaked in lemon juice till they mature and turn acidic. Green chiles can also be added for spice. Pickled carrots are generally eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.
Makes: around 1 1/2 Cups of Pickled Carrots

Ingredients:

• Carrots 2 – 3 Medium
• Lemons 2
• Green Chiles 2 – 4
• Salt to taste

Method of preparation:

Peel, remove ends, wash and pat dry the carrots.
Chop the carrots into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.
Halve the lemons.

Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.
Now stir in chopped carrots and green chiles.
Cover and let the carrots sit for a day or two to mature.
Serve pickled carrots as an accompaniment to dal rice, yogurt rice etc..
Notes: Make sure to choose tender green chiles for milder spice level.

Suggestions: Make sure the jar is clean and dry for pickle to last longer.
Variations: You can also pickle the baby ginger and green chiles alone. You can also pickle the whole carrots if they are small and tender.
Other Names: Carrots in Lime Juice, Pickled Carrots.