20- medium carrots
2tsp- garlic paste
2tsp- ginger paste
4 tbsp- jaggery (cane sugar) available from Indian supper market.
1 cup- water
200 ml- vinegar
125 ml- mustard oil ( available from Indian supper market) or you can use any vegetable oil.
2 tsp- mustard seeds
2 tsp- turmeric powder
2 tsp- red chilli powder
2 tsp- red paprika powder
2 tsp- garam masala powder
Wash, peel and cut the carrots into 2 inch pieces. Keep them aside.
In a small pan dry roast mustard seeds and ground in a clean coffee grinder (coarse)
Put the jaggery into a small heavy bottomed pan. Add water. Stir and cook over a medium heat for 4-5 minutes until a syrup forms a single thread (to test that take out the spoon and put a drop in a plate. when the drop slightly cools down, touch it with your fore finger. Now touch your thumb and forefinger together and pull apart gently and you see single thread is formed ). Remove from the heat.
In a large pan or wok pour oil and set over a medium heat. When the oil is hot, add ginger paste and garlic paste and stir for 30 seconds.
Add carrots to the ginger, garlic. Stir and cook for about a minute or until the carrots are coated with oil and still fairly crisp.
Reduce the heat to low and add all the spice powders, mustard seeds and salt. Stir and mix for a minute or two until the carrots are coated in the spices.
Pour in the jaggery and stir. Take off the heat and allow the pickle to cool.
Spoon the pickle into one or two clean jars, with its juices, then refrigerate.
The pickle may be eaten immediately but can be kept in the fridge for 3-4 weeks.
TIP- You can also make this pickle with cauliflower florets and baby turnips, peeled and halved.