Carrot Kanji

Carrot Kanji is a naturally fermented, tangy Indian drink made with carrots, mustard, salt, and water. This homemade version is prepared for four servings and uses familiar Indian ingredients. The method is simple. Cook patiently and watch the colour, aroma, and texture as the dish comes together. Ghee is not used in this naturally fermented drink. Serve it fresh and enjoy it with your family. Making this recipe at home is a pleasant experience, especially when the fresh aroma fills the kitchen. Please do try this recipe and share your feedback using the comment box below.

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Tangy

Carrot Kanji

Author: Ambarish Joglekar Cooking Method: Natural Fermentation, No-Cook Cuisine: North Indian Courses: Drink Recipe Keys: C Carrot Kanji F Four servings I Indian recipe

Difficulty: Beginner Total Time 48 hrs 15 mins

Calories: 35

Description

A naturally fermented, tangy Indian drink made with carrots, mustard, salt, and water.

Ingredients:

Servings

• 4 medium red or orange carrots peeled and cut into thin batons
• 6 cups filtered water
• 2 tablespoons yellow mustard seeds coarsely ground
• 1 teaspoon black salt
• 1 teaspoon regular salt
• ¹⁄₂ teaspoon red chilli powder

Instructions

1. Wash and dry a large glass jar thoroughly.
2. Place the carrot batons, ground mustard, black salt, regular salt, and chilli powder in the jar.
3. Pour in the filtered water and stir with a clean spoon.
4. Cover the jar with a clean cloth or a loose lid.
5. Keep in a warm, sunny place for 2 to 3 days. Stir once daily with a clean spoon.
6. Taste after 48 hours. When pleasantly sour, refrigerate.
7. Pour the kanji into four glasses with a few carrot batons and serve cold..

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 35kcal

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Keywords: Carrot Kanji recipe, easy Indian recipe, homemade Carrot Kanji