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Jasmita’s Carrot pickle, Green peanut chutney and Coconut Pepper chutney

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Carrot pickle
1kg carrots peeled, washed and sliced.
4 tblsp salt
5 tblsp chilli powder
1/4 cup methia pickle masala

To braise
6 fresh green chillies
2 tsp mustard seeds
2 tsp hing(asafoetida)
6 tblsp oil

Once carrots are sliced. Salt (4 tblsp) the carrots and leave overnight in a colander to drain out any water from the carrots, place a bowl under.

Next morning-
Add methia pickle masala and chilli powder and 1 tsp salt to the carrots.

To Braise
Heat the oil, add mustard seeds. Hing and chopped chillies, once it starts popping, add this onto the carrots and mix well.
Let it cool and then place in a container in the fridge. I also freeze half and use at a later time. Keeps very well in the freezer.

Green peanut chutney
1/2 cup curly Parsely and mint (used fresh from the garden)
1/2 cup roasted – shop bought peanuts
2 tsp salt
2 fresh jalapeΓ±o chillies
2 green chillies
8 tblsp lemon
5 tblsp water
Salt to taste
1 tsp black pepper

Blend all the above together…
That’s it, nice and easy and yummy😘

Coconut pepper chutney
1/2 cup desiccated coconut
1 medium size pepper( I used a orange pepper)
1/2 cup Greek yoghurt
2 red chillies
1/2 tsp black pepper
Salt to taste
1 tsp fresh lemon juice..

Blend all the above together… and enjoy😘

Prepared, tried and tested by:Β Jasmita Thakerseeβ€Ž

  • Make tomorrow more amazing than today!
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