Description
This Sun Kissed Spicy Carrot Pickle is one of those simple homemade pickles that somehow tastes better every day. Crisp carrots soak up warm spices, garlic, ginger and lemon, and after a few sunny days, the flavour turns bold, tangy and seriously addictive.
Ingredients
Scale
- 1.1 lb. = 1/2 kg carrots, washed, dried well and cut into sticks or rounds
- 6 tbsp mustard oil (or any vegetable oil if mustard oil isn’t available)
- 1 tsp turmeric powder
- 2 tsp fennel seeds
- 1 tsp mustard seeds
- 2 tsp kalonji (nigella seeds)
- 1/2 tsp fenugreek seeds
- 1 tsp sea salt or regular salt (adjust to taste)
- 3 green chili, sliced or chopped
- 5 garlic cloves, finely chopped
- 1 thumb-sized piece of fresh ginger, minced very finely
- 5 tbsp fresh lemon juice
Instructions
- Trim the tops and ends off the 1/2 kg carrots, then slice them into sticks or rounds.
- Try to keep the pieces similar in size so they pickle evenly. Make sure the carrots are completely dry before using them. Any moisture can shorten the shelf life.
- Pour 6 tbsp mustard oil into a pan and heat it on medium until it’s quite hot and just starting to shimmer.
- Add 2 tsp fennel seeds, 1 tsp mustard seeds, 2 tsp kalonji, and 1/2 tsp fenugreek seeds to the hot oil.
- Fry for about 30 seconds until they start popping and smelling fragrant.
- Add the prepared carrots, 1 tsp turmeric powder, 1 tsp salt, 3 green chili, 5 chopped garlic cloves, and the minced ginger. Stir everything well so the oil and spices coat the carrots.
- Cook the carrots for about 5 to 7 minutes, stirring now and then. You want them slightly softened but still a little crisp.
- Remove the pan from the heat and let it cool for about 10 minutes.
- Stir in 5 tbsp lemon juice and mix well.
- Transfer the pickle into a clean, sterilized glass jar with a tight lid. Press the carrots down gently so they’re mostly covered with the spiced oil mixture.
- Place the jar in a sunny spot for 10 to 14 days.
- Give the jar a gentle shake or stir with a completely dry spoon every couple of days. The flavours slowly deepen during this time.
- Once the pickle tastes nicely tangy and spicy, it’s ready.
- It keeps at room temperature for about 3 to 4 weeks if handled carefully. For longer storage, refrigerate it and use it within 6 to 8 weeks.
- Handy tip: Never dip a wet spoon into the jar. Even a little water can cause the pickle to spoil.
Notes
Created, prepared, tried, and tested by Preshana
