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Carrot murraba
With sugar, lime and saffron
Preparation info
- Serves
3–4
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 2016
This is a sweet pickle, and is quite different from most other chutneys as the carrots are cooked in sugar syrup that is infused with saffron. Carrot murraba pairs well with spicy curries, biryani and vegetable side dishes.
Ingredients
100 g 3½ oz ½ cup - about
Method
Put the sugar into a saucepan over a low heat and add enough water (about 25ml/1 fl oz/2 tablespoons) to soak the sugar, but not cover it. Stir until the sugar has dissolved.
Add the saffron, stir, and add the carrots and cook for 3–4 minutes. Add the lime and stir.
Pour the mixture into a clean sterilised bottle or jar and store in the fridge for up to a week.