A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation.
Pickled carrots are often served with Vietnamese cuisine including Banh mi or as a component in an appetizer.
Carrot Chutney
Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile.
Ingredients
- 1 Kilogram(kg) carrot
- 1 raw green pawpaw if available
- 2-3 raw mangoes(if available)
- few green chillies
- 1 dry red chilli
- Salt to taste
- 3/4 oil
- 50 Gram(g) coarsely ground fenugreek seeds
- 50 Gram(g) coarsely ground mustard seeds,skinne
- 2 tablespoon(tbsp) lemon juice
- 25 Gram(g) turmeric
- 25 Gram(g) red chilli powder
- 3-4 Teaspoon(tsp) salt
- 2 Teaspoon(tsp) coriander/cumin powder
- 50 Gram(g) coarsely ground coriander seeds
- 3 Clove garlic cut into small pieces
Instructions
- 1 Peel the carrots and the raw pawpaw. Wash and let them dry
- Cut the mangoes, green chillies, carrots and pawpaw into thin strips and put into a glass bowl
- Rub well with salt. Spread onto a tray and leave to dry for a while
- Mix the mustard, turmeric, coriander seeds, fenugreek seeds, chilli powder, coriander/cumin powder, salt and garlic in a bowl
- Add the lemon juice and make into a thick paste. Taste, adding salt if required
- Heat the oil in a small pan. When hot, add the dry red chilli and turn off the heat
- After a few seconds pour this oil on the prepared paste. Stir well with a wooden spoon and let it cool
- When this paste is cold, mix with the carrots, pawpaw, mangoes and chillies
- Bottle in an air-tight jar
