Accompaniments

Carrot Pickle

This is one of the most commonly served accompaniments with rice and vegetarian dishes in mosques especially in East Africa.

Carrot Pickle

Print Recipe
Cuisine: Kenyan Asian Serves: 8 Cooking Time: 8 minutes

Ingredients

  • 2lb finely sliced carrots (Julienne)
  • 4 sliced green chillies (optional)
  • 1 raw green mango sliced (optional)
  • 2 tbs oil
  • 1 tsp whole mustard seeds
  • 3tbs tomato ketchup or 1 tbs tomato puree
  • ½ tsp freshly ground/powder garlic
  • 1 tsp salt
  • 2 tbs fresh/bottled lemon juice

Instructions

1

Place the carrots in a deep bowl, add enough boiling water to cover, soak carrots for 10 mins, then drain in a colander and return to the bowl.

2

Add green chillies and mango slices if using.

3

Place the oil in a frying pan, add mustard seeds, when sizzling, add tomato ketchup/puree, garlic, salt and cook for 1min, keep stirring. (Tarka)

4

Add mixture onto carrots, add lemon juice, mix well and refrigerate to cool before serving.

5

Will keep in the refrigerator for up to 8 weeks.