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|CARROT PICKLE. 09/01/14|
|This is a brilliant accompaniment for rice and curries.|
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
2 tbsp turmeric
A good pinch of asafoetida
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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