CARROT PICKLE. 09/01/14
This is a brilliant accompaniment for rice and curries.
INGREDIENTS METHOD

You will need a spice grinder and food processor for this.

 

Makes approx 1.5kg/3.5lb

 

6 big bunches of carrots, approx 3.5kg-4kg

5 tbsp cumin, toasted

50g/2oz whole dried red chillies, ideally Kashmiri

250g/9oz ginger, peeled, half roughly chopped, the other half julienned

100g/3.5oz salt

2 tbsp turmeric

A good pinch of asafoetida

225g/8oz sugar

500ml/17fl oz vinegar

3 tbsp brown mustard seeds

1 bunch of curry leaves, leaves picked

500ml/17fl oz vegetable oil

 

Peel the carrots and chop each into long quarters at and angle. Put to one side.

Using a coffee or spice grinder, grind two tablespoons of the cumin into a fine powder, then add the chillies a grind them to a powder as well (you may have to do this in batches.)

 

Transfer the cumin and chillies to a food processor, and add the chopped garlic, ginger and salt. When you have a thick paste, add the turmeric, asafoetida and sugar and blend to combine. Add the vinegar in a steady stream while the food processor is running until you have a wet paste.

 

Heat the oil in your widest pan over a medium heat and when hot, add the remaining three tablespoons of cumin and the mustard seeds. After about 10 seconds, add the curry leaves.

 

When the curry leaves turn translucent and crisp in the hot oil, add the chilli paste. As soon as it begins to bubble, add the carrots and stir really well to coat them. Turn the heat down to medium-low. Leave the carrots to simmer away for approximately 15-20 minutes, until they are slightly softened, but still retain a good bite.

 

Leave to cool, then transfer to sterilised glass jars. Will last approximately three weeks. Delicious served with curries or in sandwiches.

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CARROT PICKLE. 09/01/14
This is a brilliant accompaniment for rice and curries.
INGREDIENTS

You will need a spice grinder and food processor for this.

 

Makes approx 1.5kg/3.5lb

 

6 big bunches of carrots, approx 3.5kg-4kg

5 tbsp cumin, toasted

50g/2oz whole dried red chillies, ideally Kashmiri

250g/9oz ginger, peeled, half roughly chopped, the other half julienned

100g/3.5oz salt

2 tbsp turmeric

A good pinch of asafoetida

225g/8oz sugar

500ml/17fl oz vinegar

3 tbsp brown mustard seeds

1 bunch of curry leaves, leaves picked

500ml/17fl oz vegetable oil

 

METHOD

Peel the carrots and chop each into long quarters at and angle. Put to one side.

Using a coffee or spice grinder, grind two tablespoons of the cumin into a fine powder, then add the chillies a grind them to a powder as well (you may have to do this in batches.)

 

Transfer the cumin and chillies to a food processor, and add the chopped garlic, ginger and salt. When you have a thick paste, add the turmeric, asafoetida and sugar and blend to combine. Add the vinegar in a steady stream while the food processor is running until you have a wet paste.

 

Heat the oil in your widest pan over a medium heat and when hot, add the remaining three tablespoons of cumin and the mustard seeds. After about 10 seconds, add the curry leaves.

 

When the curry leaves turn translucent and crisp in the hot oil, add the chilli paste. As soon as it begins to bubble, add the carrots and stir really well to coat them. Turn the heat down to medium-low. Leave the carrots to simmer away for approximately 15-20 minutes, until they are slightly softened, but still retain a good bite.

 

Leave to cool, then transfer to sterilised glass jars. Will last approximately three weeks. Delicious served with curries or in sandwiches.

YOU MAY ALSO LIKE
LENTIL AND VEGETABLE SAMBAR. 04/01/14
VENISON BIRYANI. 04/01/14
BHINDI BHAJI. 04/01/14
MANGO CHUTNEY. 09/01/14
ALOO GOBI. 24/01/14
HOT AND SOUR AUBERGINE CURRY. 02/08/13
MORE SPICE MIX & SAUCES
MANGO CHUTNEY. 09/01/14
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TURKISH-STYLE FERMENTED TURNIPS. 09/01/14
It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more
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This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more
HOME-CURED BACON. 12/07/13
Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more
BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge. Read more
RHUBARB AND GINGER PICKLE. 04/03/13
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