Punjabi Carrot Pickle

By / Photography By Jennifer Bakos | July 17, 2017

Ingredients

  • 3 medium carrots, peeled and sliced into ¼-inch rounds
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • ¼ teaspoon brown mustard seeds
  • 2 tablespoons vinegar
  • 3 tablespoons raw sugar
  • ¼ cup golden raisins
  • 2 tablespoons chopped cilantro

Preparation

Toss carrots with salt, chili powder and turmeric. Cover and let sit on the counter overnight.

In a small saucepan, heat vinegar and sugar until sugar melts. Add to spiced carrots. Stir in raisins. Cover and keep in the refrigerator for three days, stirring once each day. Add chopped cilantro and serve. Will keep in the fridge for up to two weeks.

Ingredients

  • 3 medium carrots, peeled and sliced into ¼-inch rounds
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • ¼ teaspoon brown mustard seeds
  • 2 tablespoons vinegar
  • 3 tablespoons raw sugar
  • ¼ cup golden raisins
  • 2 tablespoons chopped cilantro
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60