Spicy Carrot Pickle

I want to start by saying I love this stuff!!

I've been eating it dolloped on top of soups..... mixed through a sty fry..... to jazz up a plain tomato sauce.... as a cracker topping with hummus....  the list really could go on and on!!

Before I go any further I give full credit for this recipe inspiration to Paul's Pickles as I originally bought a jar of his version from a craft market some weeks back and then when i ran out I went through the ingredients list and recreated my own, it tastes almost identical and so now i'm curious to go along the shelves of the supermarket checking out ingredients lists and making more of my own intriguing flavours :-)

Here is the original... if you are ever in the area and see Paul's stall he has loads of yummy things to offer- apparently this pickle in his best seller!

The pickle is packed full of strong flavours and Indian spices, it's powerful stuff eaten straight off the spoon, and tastes best mixed with another 'milder' flavour, veggies and sauces.  It also tastes better over time (three days onwards) so don't worry if the vinegar flavours stands out a little when freshly made as this mellows right back. I have used cider vinegar but you could use an alternative vinegar.

It's so so easy to make, once you've got the various ingredients to hand,  and would make the perfect gift by making a few jars in a batch... I originally made a coupe of jars but then made four more jars at the weekend. I am not too sure how long this stores for but since it's a pickle I would imagine a good few weeks minimum in the fridge. 

Let me know what you think of you do make it, and what your favourite way to serve it is!

A couple of my own serving suggestions are below.

Recipe: Spicy carrot pickle

Makes approx. two jars

Ingredients

• 4 medium grated carrots (use a coarse grater or mandolin slice or both)
• ¼ cup cider vinegar (or mild light coloured vinegar of choice)
• 2 tbs oil (I used olive)

Spices:

• ¼ cup fresh coriander- chopped
• 1 tbs crushed chilli flakes
• 1 tsp smoked paprika
• 1 tsp smoked garlic
• 2 tbs turmeric
• 1 tbs galangal paste (or grated ginger)
• 1 tbs garam masala
• 1 scant tsp salt
• 1 tbs mustard seeds
• 1 tbs fenugreek seeds
• 1 tbs cumin seeds

Method

Mix the top three ingredients together and then add the spices- you could add them directly to the carrot mix or mix them together first and then add- it doesn't matter as long as the resulting pickle is well mixed.

Pack into a jar or two, store in the fridge or a cool place.

Simple mixed through plain quinoa and endamame

Dolloped on top of soup....(recipe for soup to come!)

More quinoa.....