Carrot and Garlic Pickle

Carrot and Garlic Pickle

"It's a national holiday in Spain and I thought I'd use the spare time to make a pickle that we can enjoy with our favourite homemade meals. I made this garlic and carrot pickle for the first time and it turned out really well. I hope you will try and enjoy it with your family". 

Ingredients

500 grams carrots

200 grams garlic

3 tablespoons finely chopped ginger

2 teaspoons fenugreek seeds

2 teaspoons mustard seeds

1 teaspoon yellow mustard powder

2 tablespoons Kashmiri chili powder (adjust according to taste)

1/2 cup white vinegar

100 grams grated jaggery or palm sugar

salt to taste

1 cup cooking oil

Directions

Dry roast fenugreek seeds in a pan. Grind to a powder in a spice grinder and keep aside. Peel garlic and wash. Keep garlic on a clean kitchen towel to absorb all the water. Wash carrots, wipe them with a clean kitchen towel and peel them. Cut them in the desired shape. I made thin small slices. If you prefer to have smaller garlic pieces of the large flakes, you can cut them in two or three pieces. 

In a skillet, heat oil and add the chopped ginger. Fry for 2 minutes and add mustard seeds. Then add garlic and fry for 2 minutes. Then add the sliced carrots and fry for 2-3 minutes. If you like carrots soft, fry for 2 minutes longer. Add fenugreek seeds powder, red chili powder, turmeric powder and salt to taste. Mix well. Add vinegar and jaggery/palm sugar. Turn off the heat and check seasoning. If you like it tangier, you can add more vinegar. Cool down the ready pickle and store in clean, dry airtight glass jars. Serve with lentil curries, dal or any pilaf.