Enjoy as an accompaniment to Indian breads such as parathas or with rice. Or enjoy on its own or with a cold beer. For me, this spicy carrot pickle is just right when you fancy chips. I go carrot pickle instead!
2 tsp fenugreek seeds
2 tsp black mustard seeds
Half a teaspoon nigella seeds
Quarter of a teaspoon of asafoetida
Quarter of a teaspoon turmeric powder
1 tsp chilli powder
Half a tsp salt
Three carrots, peeled and cut into batons
1 and a half tablespoons olive oil, heated
1 tbsp olive oil, heated
2 tbsp red wine vinegar
Roughly grind the fenugreek, mustard and nigella seeds in a pestle and mortar then pour into a mixing bowl.
Ad the asafoetida, turmeric, chilli powder and salt.
Add the carrots.
Add the hot oil and stir to mix.
Add the vinegar and stir to combine.
Serve immediately or stop in an airtight container in the fridge for up to a week.