Ingredients
500g carrots – cut into thin sticks
1 tsp turmeric powder
1 tsp Salt
Ground MasalaGrind all spices in sufficient vinegar to make a paste8 cloves garlic 2 inches ginger 1 tbsp. hot chilli powder 1 heaped tsp turmeric 1 heaped tsp. cloves - ground fine 1 heaped tsp cumin seeds - ground fine 1 tbsp. broken cinnamon sticks - ground fine ½ cup vinegar approx 25g or 6 green chillies – wash & dry and slice thinly 25g or 2” Ginger – cut into thin ½ inch sticks 1 cup mustard or vegetable oil 1 tbsp. mustard seeds ½ tsp Asafoetida (hing) ½ cup jaggery or soft brown sugar ½ cup vinegar |
Cooking Steps
Step 1
Wash, peel, wipe dry the carrots and chop into thin matchsticks around 1 ½ inch long.
Mix the carrots with the salt and turmeric and spread out to dry on a tray lined with kitchen towel for 2-4hrs, preferably in the sun.
Step 2
Grind the masala ingredients to a paste in half a cup vinegar
Step 3
Heat the mustard oil, add the mustard seeds and fry for a few seconds until they splutter. Add the ground masala paste and fry for 2 minutes. Add the cut carrots, ginger and chillies and cook on a low flame until the oil begins to separate. Stir in the jaggery and asafoetida and remaining vinegar and cook until the sugar dissolves.
Taste, and add more jaggery, vinegar or oil if required.
Step 4
Allow to cool for 12-18 hrs at room temperature before bottling in sterilised jars ensuring that there is a 1” layer of the oil on the top of the jar. Allow the pickle to mature for at least two weeks before consuming.