Carrot & Chilli Pickle Recipe

Prepare carrots

Wash, peel and trim the carrots. Slice into 2–3 mm (thin) rounds or cut into matchsticks (julienne) to total about 6 cups. Place the cut carrots in a large bowl.

Prepare chillies and aromatics

Trim stems from the fresh red chillies and slice some lengthwise if you prefer more heat; otherwise leave whole. Peel and coarsely chop garlic. Grate or finely mince the ginger. Add chillies, garlic and ginger to the bowl with carrots and mix to combine.

Toast whole spices

In a small dry skillet over medium heat, add mustard seeds, fenugreek seeds, coriander seeds and black peppercorns. Toast, stirring frequently, for 1–2 minutes until they become aromatic and mustard seeds begin to pop. Remove from heat and let cool slightly.

Crush toasted spices

Using a mortar and pestle or spice grinder, lightly crush the toasted spices and set aside. You want coarse pieces, not a fine powder.

Make brine

In a small saucepan combine white vinegar, water, granulated sugar and kosher salt. Warm over medium heat, stirring, until sugar and salt dissolve (about 2–3 minutes). Remove from heat and stir in turmeric powder and red chilli flakes.

Combine vegetables and spices

Place the carrot, chilli, garlic and ginger mixture into a large, clean heatproof bowl or jar. Sprinkle the crushed toasted spices over the vegetables and toss gently to distribute.

Temper oil (optional, for extra depth)

In a small saucepan heat the vegetable oil and optional mustard oil over medium heat until shimmering (do not smoke). Remove from heat and carefully pour the hot oil over the vegetable and spice mixture — this will sizzle and bloom the aromatics. Stir once to combine.

Pour brine and cool

Carefully pour the hot (but not boiling) vinegar brine over the vegetables so they are fully submerged. Use a spoon to press vegetables down and release any trapped air. Let the mixture cool to room temperature, about 30 minutes.

Pack into jars

Transfer the cooled pickle and brine into sterilized glass jars, leaving about 1 cm headspace. Seal the jars with lids.

Rest and mature

Allow the pickle to sit at room temperature for 24–48 hours to let flavours meld, then refrigerate. For best flavour, let the pickle mature in the refrigerator for at least 3–5 days before eating; flavour continues to develop over 2 weeks.

Finish and serve

Before serving, stir in fresh lemon juice and chopped cilantro if using. Serve the carrot & chilli pickle as a condiment alongside rice, flatbreads or sandwiches. Keep refrigerated and consume within 4–6 weeks.