Pakistani-style Spiced Carrot Pickle

Ingredients

In this Pakistani adaptation, the Portuguese Conserva de cenouras à Algarvia is transformed into a spiced carrot pickle with the addition of traditional Pakistani spices like cumin, coriander, and red chili flakes. The use of mustard oil adds a distinct flavor that is commonly found in Pakistani cuisine. The pickled carrots are given a zesty and tangy twist, making it a perfect accompaniment to Pakistani meals. We alse have the original recipe for Conserva de cenouras à Algarvia, so you can check it out.

• 500g (1.1 lb) carrots, peeled and cut into thin sticks 500g (1.1 lb) carrots, peeled and cut into thin sticks
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon red chili flakes 1 teaspoon red chili flakes
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a dry pan, lightly toast the cumin seeds, coriander seeds, and red chili flakes until fragrant. Let them cool, then grind them into a coarse powder.
2. 2.
   In a mixing bowl, combine the ground spice mixture, mustard oil, vinegar, salt, and sugar. Mix well to form a marinade.
3. 3.
   Add the carrot sticks to the marinade and toss until they are well coated.
4. 4.
   Transfer the carrot mixture to a sterilized jar and press down firmly to remove any air bubbles.
5. 5.
   Seal the jar tightly and let it sit at room temperature for 24 hours to allow the flavors to develop.
6. 6.
   After 24 hours, refrigerate the pickle for at least 3 days before consuming to enhance the flavors.
7. 7.
   Serve the Pakistani-style Spiced Carrot Pickle as a condiment with rice, bread, or alongside any Pakistani meal.

Treat your ingredients with care...

• Mustard oil — Ensure you are using food-grade mustard oil suitable for consumption. If unavailable, you can substitute with olive oil or vegetable oil.

Tips & Tricks

• For a spicier pickle, increase the amount of red chili flakes according to your preference.
• Make sure the carrots are cut into thin sticks for a better texture.
• Sterilize the jar properly before storing the pickle to ensure its longevity.
• Allow the pickle to mature in the refrigerator for a few days to develop a more intense flavor.
• Adjust the salt and sugar according to your taste preference.

Serving advice

Serve the Pakistani-style Spiced Carrot Pickle as a condiment alongside biryani, pulao, or any Pakistani rice dish. It also pairs well with kebabs, parathas, or as a tangy addition to sandwiches and wraps.

Presentation advice

Transfer the pickle to a decorative jar and garnish with a sprinkle of red chili flakes or fresh coriander leaves for an appealing presentation. Serve it in small bowls or as a side in a traditional pickle tray for an authentic touch.