Carrot Pickle
Carrots 1 Kg
Chilli powder 2 Tsp
Turmeric 1 tsp
Cloves of garlic 125 gm (leave small cloves whole, slice large ones)
Large green chillies 250 gm
Red fruit vinegar 125 ml
Oil 225 ml
Salt To taste and extra salt
Preparation

  • Scrape and slice the carrots lengthwise.

  • Add salt and leave to marinate for half an hour. Wash and drain.

  • Slit the green chilies lengthwise and remove seeds.

  • Add to the carrots together with salt, turmeric, red chili powder and garlic.

  • Mix well. Add the vinegar and unheated oil.

  • Marinate in refrigerator for 24 hours before serving.