Hi Guy's
Whilst I'm not a huge fan of carrots particularly the British way of boiling them to death ! I'm rather fond of the Italian way of using them very finely chopped gently fried in many base sauce .
However unlike most Indian pickles the oil in this recipe is not cooked infact the whole recipe is simply mixed cold but is my favourite use of Carrots simply delicious
INGREDIENTS :
3 or 4 Large carrots
1 tsp fine sea salt
1/2 tsp Turmeric powder
1 1/2 tsp Black Mustard seeds (powder)
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Fennugreek powder
1/2 tsp Fennel seed powder
1/4 tsp Nigella seed (whole)
2 tsp Chilli powder
4 tsp white vingar
3 tsp lemon juice
6 tsp Oil seed rape oil or Mustard oil
METHOD :
1. Cut carrots into small thin slices (up to you ) I like match stick sized pieces
2. Add the white vingar to sliced Carrots mix well and let stand for 5 to 10 mins
3. Mix dry spices together
4. Add oil and lemon juice to the dry spice mix
5. Add carrots/vingar mix well
Put in sterilised jars leave for a week to age
☆ Stores for 3 or 4 months ......not that it will last that long
If you want it to last longer increase the amount of oil to help cover in pickle cutting off the air contact
Finally I have to warn you this pickle is extremely delicious if you make it you w become an addict like me
Whilst I'm not a huge fan of carrots particularly the British way of boiling them to death ! I'm rather fond of the Italian way of using them very finely chopped gently fried in many base sauce .
However unlike most Indian pickles the oil in this recipe is not cooked infact the whole recipe is simply mixed cold but is my favourite use of Carrots simply delicious
INGREDIENTS :
3 or 4 Large carrots
1 tsp fine sea salt
1/2 tsp Turmeric powder
1 1/2 tsp Black Mustard seeds (powder)
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Fennugreek powder
1/2 tsp Fennel seed powder
1/4 tsp Nigella seed (whole)
2 tsp Chilli powder
4 tsp white vingar
3 tsp lemon juice
6 tsp Oil seed rape oil or Mustard oil
METHOD :
1. Cut carrots into small thin slices (up to you ) I like match stick sized pieces
2. Add the white vingar to sliced Carrots mix well and let stand for 5 to 10 mins
3. Mix dry spices together
4. Add oil and lemon juice to the dry spice mix
5. Add carrots/vingar mix well
Put in sterilised jars leave for a week to age
☆ Stores for 3 or 4 months ......not that it will last that long
If you want it to last longer increase the amount of oil to help cover in pickle cutting off the air contact
Finally I have to warn you this pickle is extremely delicious if you make it you w become an addict like me
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