Fermented mustard seed and carrot relish

Name: Fermented mustard seed and carrot relish
Prep time: 15 min
Total time: 15 min
Yield: Serves 4–5
Cuisine: Pakistani
Ingredients: 1 tsp sea salt; 1 heaped tsp ground turmeric; 1 garlic clove, roughly chopped; ½ tsp crushed red chilli flakes; 3 carrots, cut into matchsticks; juice of ½ lemon; 1 tbsp yellow mustard seeds, crushed roughly in a mortar and pestle

Preparation info

Serves
4–5

Difficulty
Easy
Ready in
15 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This salad can be eaten fresh, or left to ferment for 10 to 15 days. The fermentation happens through the yellow mustard seeds and turmeric. The flavour is pungent to begin with, but mellows as days go by.

Ingredients

3 carrots, cut into matchsticks
1 tbsp yellow mustard seeds, crushed roughly in a mortar and pestle
juice of

Asia
Pakistan
Preserve
Gluten-free
Vegan
Summer

Method

Put all the ingredients into a large, non-metallic bowl and toss until everything is mixed well. Either eat immediately or cover with clingfilm or with another ceramic plate and set aside in a cool place to ferment for up to 2 days. Toss the mixture every day.

This keeps for up to a month in a cool, dry place or in the fridge. Keep in a bowl covered with another plate, or cling film, bu