Asian

Carrot achaar (pickled carrots)

Name: Carrot achaar (pickled carrots) recipe
Yield: 6
Cuisine: /asian, /indian
Ingredients: 4 carrots, peeled and thinly sliced; 90ml grapeseed oil; 2 tsp fennel; 2 tsp fenugreek; 2 tsp coriander seeds; 40.00 ml yellow mustard seeds; 20.00 ml lentil; Handful of curry leaves; 15g ginger; 3 garlic cloves, crushed; ½ tsp red chilli powder; 2 tsp ground turmeric; 40.00 ml grated palm sugar; 2 jalapeno chillies, halved; 40.00 ml white wine vinegar

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Carrot achaar (pickled carrots). Photography: Chris Court, Styling: Vivien Walsh,

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by Jez Wick and Lauren Evers

CHEFS

Jun 27, 2022

Jez Wick and Lauren Evers share their recipe for the perfect pickled side - carrot achaar.

4 carrots, peeled and thinly sliced
90ml grapeseed oil
2 tsp fennel
2 tsp fenugreek
2 tsp coriander seeds
2 tbs yellow mustard seeds
1 tbs urad dhal
Handful of curry leaves
3cm (15g) ginger, thinly sliced
3 garlic cloves, crushed
½ tsp red chilli powder
2 tsp ground turmeric
2 tbs grated palm sugar
2 jalapeno chillies, halved
2 tbs white wine vinegar

Method

1.

For the carrot achaar, place the carrot in a colander and sprinkle with ½ tsp salt flakes. Set aside for 30 minutes and then squeeze in muslin to dry out some of the moisture.
2.

Heat oil in a wok over medium-high heat. When hot, add the fennel, fenugreek, coriander, mustard seeds and urdu dahl and cook for 1 minute, or until they start to pop, then stir in curry leaves.
3.

Add the ginger and garlic, and cook for 1-2 minutes or until golden brown. Add chilli powder, turmeric and palm sugar.
4.

Once incorporated, take off heat and add vinegar. Mix in carrots and jalapeno chilli, stir well and store in a sterilised jar. Refrigerate until required.