Indian pickled carrots

Indian pickled carrots need no gentle persuasion to be enjoyed. Unlike sour, almost yeasty tasting sauerkraut, they are tangy, savoury and spicy and pair well with a rich, creamy curry. The fragrance of the spices is intoxicating when they hit the hot oil and you know that the complex flavours will complement the sweetness of the carrots well. The use of the future tense here is appropriate as the one main virtue required for preserving is patience.

Recipe : Indian carrot pickles

Adapted from Canning for a new generation

1 large carrot, peeled and cut into 1/4 inch thick batons

3/4 tbsp red pepper flakes

1/2 tbsp mustard seeds, crushed

1/2 tbsp salt

1/4 tsp turmeric

1/4 cup vegetable oil

Juice of a lemon

Combine the carrots, red pepper flakes, mustard seeds, salt and turmeric in a bowl, stirring well.

heat the oil over a high heat for 30 seconds, then add the carrots and spices.

Cook, stirring with a dry spoon for 1 minute, the mixture will spit a little, so be careful.

Add the lemon juice and cook for another minute.

Transfer the carrots to a clean jar and pour the spiced oil over them, (it will only come about 1/4 of the way up). Cool to room temperature, then put on the lid and refrigerate. 

Don't disturb for 4 days, then eat. (Use a dry spoon to get the carrots out as moisture will cause them to spoil). Eat with a curry, fluffy Basmati rice or as a pickle in a sandwich.