Quick Carrot Pickle

7 Dec

Freshly made pickles or achars are a speciality of India and one of my favourite ways of eating raw veg, more of a side salad than a pickle, they are meant to be eaten fresh rather than stored. For this one the raw vegetables are simply tossed in spices and hot oil which transforms the humble carrot into mouth tingling morsel of yumminess that peps up all kinds of food. This one is particularly quick, requiring no standing time at all, and is hot, pungent and delicious. It really brings out the sweet crispness of the raw carrots and is wonderful with rice and a simple dal. You could also add it to a cottage cheese wrap, scatter over a leafy salad or just tuck into a bowlfull of this as a snack.

  • 4 carrots 
  • 2 tsp mustard seeds
  • 2 tsp fenugreek seeds 
  • 1/4 tsp turmeric 
  • 1/2 – 1 tsp chilli powder 
  • 1/4 tsp nigella seeds 
  • 1 tsp salt
  • pinch of asafoetida 
  • mustard oil 

Peel and cut the carrots into small batons about two inches long. Crush the whole spices, a coffee grinder works perfectly or just bash them up in a mortar, add the other spices, sprinkle over the carrots and toss well. Heat the mustard oil in a small pan until it starts to smoke, this mellows the oil, then pour the hot oil over the carrots and toss to make sure all the carrots are coated in the oily spice paste. Serve immediately or it will keep for a few days in the fridge.

Recipe Source I am not clever enough to invent this stuff, this recipe came from Tarla Dalal’s fantastic book Achaar aur Parathe. I have kept to her recipe but reduced the spicing a little bit.

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One Response to “Quick Carrot Pickle”

  1. Kate 12/12/2009 at 22:08 #

    This sounds like a great new carrot recipe for me. Thanks Laura.

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