Carrot Pickle With Indian Spices Recipes

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CARROT PICKLE WITH INDIAN SPICES



Carrot Pickle with Indian Spices image

Batons of yellow and orange carrots are pickled with an Indian-inspired spice mixture for a multihued, fiery condiment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 19

3/4 cup vegetable oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon urad dal (skinned and split dried black lentils)
2 small dried red chiles (1 whole, 1 crumbled)
5 to 6 fresh curry leaves
1 small onion, coarsely chopped
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
Coarse salt
10 mixed orange and yellow carrots, peeled and cut into 2-by-1/4-inch sticks
1 1/2 teaspoons packed light-brown sugar
3 tablespoons cider vinegar
3 strips (2 inches long each) lemon zest
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon ground cumin

Steps:

  • Heat oil in a large saucepan over medium heat. Add black mustard seeds, cumin seeds, fenugreek seeds, and urad dal. When seeds pop, add chiles and curry leaves. Cook, stirring, 30 seconds. Add onion, ginger, and garlic; cook, stirring, until golden brown, about 5 minutes.
  • Bring a large pot of water to a boil; add salt. Add carrots; cook until just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain, and pat dry.
  • Toss together carrots, onion mixture, sugar, vinegar, zest, coriander, chili powder, mustard, cumin, and 1 tablespoon salt. Transfer to an airtight container. Refrigerate at least 3 days. Carrots can be refrigerated up to 1 month.

INDIAN-SPICED PICKLED VEGETABLES



Indian-Spiced Pickled Vegetables image

Provided by Lillian Chou

Categories     Wok     Garlic     Ginger     Vegetable     Side     Thanksgiving     Vegetarian     Spice     Cauliflower     Hot Pepper     Root Vegetable     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 15

1/2 seedless cucumber
1/2 large head cauliflower, cut into 1 1/2-inch-wide florets (4 cups)
1/2 lb carrots (4 medium), cut into 2 1/2- by 1/2-inch sticks (2 cups)
3 tablespoons coarsely chopped garlic (6 cloves)
3 tablespoons coarsely chopped peeled ginger
1 tablespoon mustard seeds (preferably black or brown)
1 teaspoon coriander seeds
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/3 cup vegetable oil
5 (2-inch) dried hot red chiles, wiped clean
1/2 cup distilled white vinegar
3 tablespoons packed dark brown sugar
Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Preheat oven to 250°F with rack in middle.
  • Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks.
  • Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts water), stirring occasionally, 1 minute. Drain in a colander, then put colander in an ice bath. Drain again in colander, then pat vegetables very dry.
  • Arrange cauliflower, carrots, and cucumber in 1 layer in a 17- by 12-inch shallow baking pan and bake, stirring occasionally, until vegetables are dry and slightly limp, about 30 minutes.
  • Pulse garlic and ginger with 1 teaspoon salt in a food processor until finely ground, then transfer to a bowl. Pulse mustard seeds in spice grinder until coarsely ground, then stir together with remaining spices. Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then tilt wok to swirl, coating side. When oil just begins to smoke, add chiles and spice mixture and cook, stirring, 10 seconds. Add garlic mixture and cook, stirring, until golden, about 15 seconds. Add vegetables, vinegar, and brown sugar and bring to a boil, stirring until sugar has dissolved. Transfer to a shallow dish and cool to room temperature, stirring occasionally, about 1 hour.
  • Transfer to an airtight container and chill, shaking once or twice a day, 1 week (to allow flavors to develop).

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