The first time I made this chili and carrot pickles was two years ago. I had never heard of carrots in pickles before that. It was only when my boyfriend was telling me about his mom's carrot pickle that I thought I should give this a try and it worked wonders. The sweetness of the carrots combines well with the hotness of the chilies, making this pickle not too hot and so much tasty.
So, are we ready to roll?
The ingredients to make this chili and carrot pickle are:
About 5 regular size carrots
12 chilies
5 garlic cloves
3 teaspoon of salt
2 teaspoon of turmeric
3 teaspoon of ground mustard seeds
3 teaspoon of tamarind paste (mine were with seeds, if you find some without seeds, add a little less.
4 tablespoon of vegetable oil
Utensils
A food processor (Grinder, use the coarse grinder blade)
A glass can to store the pickles in
Method:
Peel the carrots and dice them up, to facilitate the grinding.
Peel the garlic cloves.
Remove the chilies' tails.
Now for the grinding:
Coarsely grind the carrots along with the garlic cloves first.
Transfer the carrot and garlic mixture in a bowl.
Then place the chilies in the food processor bowl and pulse for a second or two so that the chili is not finely ground.
Add the coarsely ground chili to the carrot and garlic mixture.
Then add the turmeric, salt, mustard seed and tamarind to the vegetable paste.
Mix all those well.
When the mixture has taken the nice orange colour of pickles, you can add the oil.
About 5 regular size carrots
12 chilies
5 garlic cloves
3 teaspoon of salt
2 teaspoon of turmeric
3 teaspoon of ground mustard seeds
3 teaspoon of tamarind paste (mine were with seeds, if you find some without seeds, add a little less.
4 tablespoon of vegetable oil
Utensils
A food processor (Grinder, use the coarse grinder blade)
A glass can to store the pickles in
Method:
Peel the carrots and dice them up, to facilitate the grinding.
Peel the garlic cloves.
Remove the chilies' tails.
Now for the grinding:
Coarsely grind the carrots along with the garlic cloves first.
Transfer the carrot and garlic mixture in a bowl.
Then place the chilies in the food processor bowl and pulse for a second or two so that the chili is not finely ground.
Add the coarsely ground chili to the carrot and garlic mixture.
Then add the turmeric, salt, mustard seed and tamarind to the vegetable paste.
Mix all those well.
When the mixture has taken the nice orange colour of pickles, you can add the oil.
Hi Morinn, COGRATES on your food blog! You deserve an 'A' for this. I'm sure I'll be adventurous to try them.
ReplyDeleteThanks a lot keats! :D
ReplyDeletethis one was hot!!
ReplyDeleteI thought it was a tacos on the first picture.
ReplyDeleteCarrot pickles is good. Goes well with Indian food.