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Spicy Carrot Pickle

Spicy Carrot Pickle

Spicy Carrot Pickle

I am a pickle obsessive. I admit it.

Give me a good vegetable pickle and I can turn an ordinary meal into a feast. In the “English ploughman’s lunch from a country pub” style I like pickle with cheese and cold meat and like an Indian I add pickle to my plate of curry but this particular pickle I’ve discovered makes eggy things like zucchini slice and vegetable based fritters taste particularly good.

I was inspired by Greg and Lucy Malouf’s Spicy Carrot Pickle recipe from their vegetarian book New Feasts. Some ingredients I omitted to make the recipe fit into my FODMAP diet but I added replacements because it’s big flavours that count in this recipe.

This carrot pickle is sharp, pungent, sweet, sour, hot and spicy. It was elegant and delicious dolloped on sweet corn fritters and served to friends as hors d’oevres.

Spicy Pungent Carrot Pickle 

spice paste:

1 teaspoons cumin seeds

1 heaped teaspoon sea salt

1 heaped teaspoon dried chilli flakes

50g fresh ginger peeled and grated

1 teaspoon dried turmeric

1/2 teaspoon asafoetida

60g brown sugar

1 tablespoons vegetable oil

1 tablespoon onion infused oil

2 teaspoons garlic infused oil

1 teaspoon brown mustard seeds

1 teaspoons cumin seeds

6 curry leaves, fresh is best

1/4 cup boiling water

200 mls apple cider vinegar

500g carrots, peeled and coarsely grated

1/4 cup lime juice

1 tablespoon pungent mustard oil

To make the spice paste firstly grind the seeds to a powder. Add the ginger and pound to a paste, then add the salt, turmeric, asafoetida, chilli and sugar.

Heat the oils in a wide pan, then add the cumin and mustard seeds and fry until they pop.

Add the curry leaves and fry until translucent.

Add the spice paste and cook, stirring for 2 minutes.

Add the water and cider vinegar and bring to a vigorous simmer.

Add the carrots and lime juice and stir well.

Lower the heat and gently simmer the carrots until all the moisture has evaporated.

By the end of the cooking time the carrots should be soft, but still retain some texture.

Stir through the pungent mustard oil.

Spoon into sterilised jars and seal immediately. A vacuum will form as the pickle cools.

Store up to 3 months.

Makes 2 small jars of delicious pickle

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

16 comments on “Spicy Carrot Pickle

  1. Michelle
    September 13, 2017

    That sounds wonderful. And the corn fritters, too!

    Like

  2. Lisa @ cheergerm
    September 11, 2017

    We just finished some leftover corn fritters for dinner and I could have done with some of this tasty sounding pickle! Will put mustard oil on my shopping list.

    Like

    • ladyredspecs
      September 13, 2017

      Arrg, having issues with the App, my replies to your comments keep evaporating! Anyway do get yourself some pungent mustard oil, it adds an amazing dimension of flavour

      Liked by 1 person

  3. Debi @ My Kitchen Witch
    September 8, 2017

    Another one to bookmark. I wonder if I can get mustard oil in Athens? Will have a look at this wonderful Aladdin’s cave of a shop near the Central Market. They seem to have every spice imaginable. The combo with corn fritters is inspired. I can taste it now. Very excited as I have just found wood fired καλαμπόκι (corn) meal in Northern Greece (where maize is a common crop) that will make wonderful corn muffins – that will go equally well with this pickle.

    Like

    • ladyredspecs
      September 13, 2017

      Finding ingredients away from your old haunts can be a challenge, enjoy the search..

      Like

  4. mawarre
    September 8, 2017

    Thanks for this recipe. Pickles are my new skill to learn in the second half of this year, and I will certainly try these as carrots are an absolute favourite. margaret

    Like

    • ladyredspecs
      September 8, 2017

      Hi Margaret. Pickles are quite simple to make. It’s just a matter of getting the balance of sugar salt vinegar and chilli right to suit your palate and act as a preservative

      Like

  5. Eha
    September 8, 2017

    Oh Lord! Another marked ‘Sandra’ going atop the pile in the kitchen! I have not bee o’that’grand in the ‘pickle-stakes’ either: yours just make sense and get the saliva [sorry!] flowing! Asafoetida . . . . you may be too young but there was this, methinks, US vegetarian cook with marvellous recipes on Oz TV way back who always included it ere I realized it was ‘hing powder’ 🙂 !!

    Like

    • ladyredspecs
      September 8, 2017

      The word usage difference between “English” speaking nations is bizarre. I don’t remember that instance, but I do recall trying desperately to determine what aragula (rocket) was in the late 80s. No special skills needed to make this but it’s a great embellishment

      Like

  6. Tracey O'Brien
    September 8, 2017

    Yum! Like you, I’m mad for pickles. They can so easily elevate a dish. This one looks delicious. And served with corn fritters – will have to try.

    Like

  7. Linda Duffin
    September 8, 2017

    Wow, this sounds delicious … bookmarking, thanks!

    Like

  8. katechiconi
    September 7, 2017

    I’m not much of a pickle fan at all, but this does sound quite delicious. Yet another thing to go on the “I must try that some time” list…

    Like

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