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