Carrot Pickle

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The roots, the roots, the roots are on fire
the roots, the roots, the roots are on fire
the roots, the roots, the roots are on fire
We don’t need no water let the m*$%^#f&!K^r burn! burn m*$%^#f&!K^r burn! Carrot pickle
adapted from savoring india by julie sahni

1 1/2 lb carrots
2 tablespoons yellow mustard seeds, crushed coarsely in coffee/spice grinder or with pestle
4-6 green chiles, stemmed & halved
1/2 teaspoon turmeric
1 tablespoon salt
1 tablespoon jaggery, brown sugar or sugar
1/4 cup oil (canola, sesame or peanut)
3 tablespoons lemon juice
3 large cloves garlic

1. julienne carrots, slice garlic and measure out all other ingredients – set by cooktop at the ready.

2. heat oil, add turmeric & crushed mustard seeds and let them sizzle for a few seconds. you may hear them start to pop. add garlic and let it get translucent but not browned.

3. add carrots and chiles and toss in heat for 1 to 2 minutes. making sure everything gets coated in oil but not cooked. carrots should keep their crunch.

4. turn down heat. add salt & sugar and lemon juice and toss to dissolve and mix.

5. place in bowl to let cool.

6. once cool store in jar in fridge and eat within 2 weeks.

…if you like hot, very flavorful things, this will never ever last that long.

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