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Pickling and Preserving: Peach Chutney . Peach and Apricot Jams . Apricot Jam - no added pectin . Orange Marmalade . Plum Jam Sauce . Pickled Beets . Pickled Carrots

Pickled Carrots and Onions

March 2008

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Indian food can be very rich and it's always nice to have a refreshing pickle to cleanse the palate. These pickles are best made and eaten on the same day.

pickled carrots and onions (March 2008)

Ingredients for these pickles are few: carrots, onions, white vinegar, pepper, brown mustard seeds and salt.

pickled carrots and onions (March 2008)

On the morning of the day the pickles will be served, julienne carrots and thinly slice onions (add a couple of whole green chilies too, if desired) and put them into a plastic bag. Toast cumin seeds in a dry pan - just til they are fragrant. Add the seeds along with brown mustard seeds, salt and white vinegar to the carrots and onions. Close the bag tightly and refrigerate til dinner time. Serve cold or at room temperature.

pickled carrots and onions (March 2008)

Serve the carrots and onions with Indian food. Here they are with palak paneer, naan, and rogan josh.

palak paneer (June 2007)

Pickled Carrots and Onions

to recipes from OUR kitchen:
naan ~ palak paneer

to blog from OUR kitchen:
palak paneer and pickled carrots (includes pickle recipe) ~ naan on the barbecue ~ butter chicken (includes recipe) ~ Beets and Naan are great with Rogan Josh (includes recipe) ~ rogan josh: the ultimate comfort food







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