Carrot Urugai (Carrot Pickle)

Course : Curry
Serves: 1
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1/2 pound carrots
12 medium green chiles, cleaned, finely chopped
2 pieces ginger root-peeled, finely chopped
3 medium lemons -- juice of
1 teaspoon salt -- to taste

Preparation / Directions:

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.

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