Name: Kanji
Ingredients: 750 gms Beetroot; 500 gms Carrots ((Black if available, Otherwise red)); 1 Teaspoon White Salt; 1 Tablespoon Black Salt; 3 Tablespoons Mustard Seeds (Roughly ground); 1.5 Teaspoons Red Chilli Powder; 1 Teaspoon Brown Sugar; 1 Liter Mineral Water (Approx)

Kanji

CourseSalad
CuisineDesi

Kanji

CourseSalad
CuisineDesi

Ingredients

750 gms Beetroot
500 gms Carrots (Black if available, Otherwise red)
1 Teaspoon White Salt
1 Tablespoon Black Salt
3 Tablespoons Mustard Seeds Roughly ground
1.5 Teaspoons Red Chilli Powder
1 Teaspoon Brown Sugar
1 Liter Mineral Water Approx

Servings:

Instructions

Wash beetroot and carrots thoroughly. Let them dry
Peel them and cut them into length wise pieces
Place carrots and beetroots in a large container or bowl. Add white and black salt to it and leave it covered overnight (About 12 hours)
Add red chilli powder, brown sugar and ground mustard seeds to it
Mix it thoroughly. Add mineral water to it as much as your container can hold. Cover it and place it in a cool and dark place preferably
Let it for 3 days. It will become sour and tangy due to fermentation. Serve it chilled or as it is 🙂