Carrot Pickle

Ingredients

• 1kg carrots
• 50g salt
• 1/4 cup vinegar
• 1/2 cup mustard oil
• 10 tsp chilli powder
• 3 tsp turmeric
• 5 black cardamoms, crushed
• 5 tsp aniseed
• 5 tsp mustard seeds
• 5 tsp peppercorns
• 3 bay leaves, crushed
• 3 cinnamon sticks

Method

1. Cut the carrots into fingers and slit each one twice at right angles without cutting through.
2. Pound the mustard seeds, aniseed and peppercorns coarsely.
3. Mix salt, chilli powder, turmeric, vinegar and half the mustard oil, then stir in all the pounded and whole spices.
4. Stuff each carrot with the mixture and pack into a dry airtight jar.
5. Pour the rest of the oil over, seal, and cover the jar with a dark cloth. Shake it once a day.
6. Ready in three or four days. Any moisture in the jar and it spoils, so everything must be bone dry.