Carrot pickle from Indian 101: Real Indian Recipes Made Simple (page 189) by Karan Gokani

  • carrots
  • apple cider vinegar
  • Show all ingredients...
  • Serves : 500g

  • EYB Comments

    Carrots need 2 hours salting plus 2-3 hours drying, then pickle matures 3-4 days at room temperature. Can substitute black mustard seeds for yellow mustard seeds, neutral oil for mustard oil, and white wine vinegar for apple cider vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Carrots need 2 hours salting plus 2-3 hours drying, then pickle matures 3-4 days at room temperature. Can substitute black mustard seeds for yellow mustard seeds, neutral oil for mustard oil, and white wine vinegar for apple cider vinegar.

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