Carrot & green chilli pickle

Name: Carrot & green chilli pickle
Cuisine: Indian
Ingredients: 2 carrots; 1 green chilli or green pepper (capsicum), about 12–15 centimetres (5–6 inches) long; 1 green chilli or green pepper (capsicum), about 12–15 centimetres (5–6 inches) long; 1 green chilli or green pepper (capsicum), about 12–15 centimetres (5–6 inches) long; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon Himalayan salt or sea salt; ⅛–¼ teaspoon ground turmeric; 2 tablespoons split mustard seeds; 2 teaspoons rapeseed oil or olive oil; 2 teaspoons rapeseed oil or olive oil; juice of ¼ lime

Preparation info

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

I love having this pickle with Khakhra or Masala Papads), Methi Thepla or cottage cheese on crackers. With a pop of yellow mustard, this is a wonderfully tangy and versatile accompaniment.

Ingredients

2 carrots
1 green chilli or green pepper (capsicum), about 12–15 centimetres (

Asia
India
Preserve
Gluten-free
Vegan

Method

Cut the carrots and chilli or green pepper (capsicum) into thin 5 centimetre (2 inch) long wedges. Combine the wedges with the salt in a mixing bowl and mix well. Leave for at least an hour, then drain off any released water.

Add the rest of the ingredients and mix well. Taste and add more salt or lime as required. Store in an airtight container and leave for at least a few hours or ide