First lot of 4 liters is over. Today I cut the rest of the carrots and made 8 liters for Holi.
- 2kg of black carrots for 12L (6 x 2L each)
- 1.5 Table spoons of Kala Namak in each jar of 2L
- 1 to 2 Table spoons of plain salt in each jar. I taste the liquid in each jar, and keep adding salt, till it is just about salty to taste.
- 12 table spoons (about 150g) Rai, ground dry.
The jars are 2L Horlicks plastic containers of 16 years vintage. I have 4 of them and use them for all sorts of pickles, no problem as yet. I think that they are made of food grade material and neither smell not spoil the pickles. When in doubt use either glass, ceramic or plain old "Matka".
I use standard measure which my son bought :
- Spoons : from 1 standard table spoon to 1/4 standard tea spoon
- Cups : From 1 standard cup to 1/8 standard cup
All Kaanji was finished by end of Holi. Now a new lot has just matured. As I fell short of black carrots, I mixed one large black with one medium red one per 2L container. Came out perfect.
With the pile of semi pickled carrots from Kaanji, I improvised to make an excellent pickle.
- Add a bit of mustard oil
- Add more ground mustard
- Add black salt
- Let it sit in sun for a couple of days
and you have a heavenly carrot pickle. I have now refrigerated it, so that it last long.
Black Carrot Kanji Introduction
Ever since I read the Kanji recipe in this forum, I have made around three batches of Kanji aggregating 20 liters, and every time it has come out successfully. This time I thought of documenting the effort Ingredients
• Jars to hold the Kanji. This time I used five two liter jars.
• Black Carrot : 1.5kg
• Mustard seeds : 5 TBS
• Rock salt : 5 TBS
• Table salt : 4 TBS Preparation
• Wash the carrots thoroughly.
• Cut the carrots into small pieces.
• Dry grind the mustard seeds.
• Divide the carrots into five portions and put them in the jars.
• Divide the Mustard powder and salt and put them into the jars.
• Fill the jars with water and put the jars in the sun for five days. Photographs
The carrots, mustard seeds and the standard measuring spoon
Cut carrots, ground mustard and salts
The carrots - closer view
All ingredients in the jars (each about 2L)
The mix in one jar
Jars lined up in the sun
Note the colour, it is light purple at this stage
The matured Kanji is deep Red purple. My son commented that it has the colour of good Burgundy Wine