Indian-style Pickled Carrots

1. 1

   Dry roast the mustard seeds over high heat.

2. 2

   When the seeds start to pop, put a lid on and roast while shaking the pan until browned.

3. 3

   Cut the carrots into 5 cm long and 5 mm - 1 cm wide sticks, and boil in salted water for 2 to 3 minutes.

4. 4

   Drain while they're still crispy, and pat dry with paper towels.

5. 5

   Put the roasted mustard seeds in a grinding bowl, and grind coarsely using a pestle.

6. 6

   Mix the ground mustard seeds and ingredients together.

7. 7

   Put the carrots, combined spices, lemon juice and oil in a jar or sealable plastic container.

8. 8

   Leave in a warm room for 2 days.

9. 9

   Shake the container whenever you think of it.

10. 10

    Finished.

11. 11

    Serve with curry.

12. 12

    They will keep in the refrigerator for 2 weeks.

13. 13

    I stored the pickles in an empty jar.

14. 14

    Ideally you want to leave some space in the jar so that you can shake it up.

* Per serving · 4 servings · Values may vary.

No additional tips available.