Carrot Urugai (Carrot Pickle)

Recipe Ingredients

1/2 lb	227g / 8oz	Carrots
12		Green chiles, cleaned, finely chopped
2		Ginger root-peeled, finely chopped
3		Lemons - juice of
		Salt - to taste

Recipe Instructions

Scrape and cut carrots into 1/2 inch pieces and wash. Mix together carrots, green chiles, ginger, salt and lemon juice in a pickle jar. Allow to stand for about 3 days and store in the refrigerator.

Source:
"Southern Delights" by Parwathy Akhileswaran

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