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Cucumber Carrot Pickle

VIEWS 1972

Energy (kcal) - 30

Protein (g) - 0.3

Carbohydrate (g) - 2.4

Fat (g) - 2.5

Khyati's Health-O-Meter Says:

Cucumbers are 95 per cent water, keeping the body hydrated while helping the body eliminate toxins. It is a very good source of potassium, an important intracellular electrolyte which is heart friendly and helps to bring a reduction in total blood pressure and heart rates by countering effects of sodium. Carrots are rich in anti-oxidants, vitamins and dietary fiber.

INGREDIENTS:
  • Chopped cucumber - 15g 
  • Chopped carrot -  15g
  • Green chilli - 1
  • Lemon juice - ¼ tsp  
  • Split mustard seeds  - ¼ tsp
  • Asafoetida a pinch 
  • Turmeric powder a pinch 
  • olive oil -  ½ tsp
  • Salt as per taste
DIRECTIONS:
Step 1 Combine the cucumber, carrots, green chillies, lemon juice and salt and mix well. Leave aside for 15 minutes. Discard the water from the vegetables. Step 2 Add the split mustard seeds, asafoetida, turmeric powder and oil and mix well. Step 3 Serve immediately or store refrigerated for up to 4 days.

Cucumber Carrot Pickle - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1972

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