The same restaurant that I mentioned in a previous post, Bombay Palace serves a pickled carrot that I just can’t get enough of. It’s sweet, tangy and crunchy and delicious. Their version is very red because they put food colouring into it, I omitted the colouring.
Lightly crunchy and packed full of flavour
Carrot Pickle
Original recipe from here, but I changed it up.
Serves 4-6
Ingredients:
- 1 medium carrot, about 200 g cut into cubes
- 1/2 tbsp mustard powder
- 1/4 tsp chili powder
- a pinch each ground cloves and cardamom
- 1 tsp salt
- 1/2 cup rice vinegar
- 1/4 cup olive oil
Directions:
- Blanche the carrots and stop the cooking in an ice bath. Drain well.
- Mix remaining ingredients in a seal-able container, add the carrot and refrigerate for 1-2 days.
- To serve, drain and rinse.
Sweet Mango Chutney
Ingredients:
- Mango, not too ripe
- 1/4 cup chopped red onion
- 1 clove garlic, finely minced
- 1 tbsp freshly grated ginger
- 1/2 tsp ground cinnamon
- pinch of ground cloves
- 1/2 tsp salt
- 1/2 cup cider vinegar
- 1/4 tsp chili paste
- water
Directions:
- Peel and seed the mangos and chop into 5-10 mm cubes.
- Place all ingredients into a non-aluminum saucepan and bring to a boil, reduce heat and simmer for 1 hour or until fruit and onion is very soft. Lightly mash with a fork. Allow to cool and place in a clean glass jar. Store in the refrigerator
I love that you’ve made the condiments as well. You are an extraordinary party giver.
Thank you kindly Maria, what a beautiful compliment.
I agree with A_Boleyn. Your attention to detail sets your parties apart from most that I’ve attended, Eva. You set a theme for the night and, by golly, every dish served is authentic and delicious or it wouldn’t be there. Your dinner party invites must be prized — and rightly so.
What a beautiful compliment, thank you so much John. I’m not entirely sure how ‘prized’ our invites are, but what a lovely thought!
These look fantastic Eva! I’ve always bought my Indian pickles and chutneys but good to know that I can make my own!
Thanks Lorraine, I haven’t been able to source the Indian pickles yet and I find commercial chutneys are just too sweet.
Lovely Eva, I’m going to give the mango chutney a try but was just wondering what the last quantity was of chilli paste. It says “1/4 chilli paste”
Great catch, THANK YOU Lorraine, I fixed it! I proof read and proof read and still they slip through.
I’ve never had carrot pickle at an Indian restaurant but from your recipe it must be very good.
Thank you kindly Karen, it’s a lovely contrast to the robust flavours of the rest of the Indian meal.
You made your own condiments? Lovely! I want to come to one of your dinner parties
Thank you Liz, that’s very flattering!
oh yum Carrot pickle and mango chutney! I can imagine that they add lots of color in the restaurants. I like to use really green raw mangoes for the chutney. I am so addicted to the extreme tang and flavors. I am already drooling just by thinking gof it. lol
How was your Christmas week? I wish you already a Happy New Year! =)
Thank you so much Helene. Christmas Eve is what my family usually celebrates but sadly this year my niece and nephew came down with the stomach flu so it was cancelled. We will have a redo Christmas dinner in January with turkey and everything.
Glad you omitted the red food coloring, Love pickles and I too am drooling readidng your recipes and looking at the photos.
Thanks Norma, hope you have a wonderful New Year.
I’ve never had pickled carrots but it looks divine!
Thanks Ilan
The pickled carrot would be well received here, I shall make it as a treat as soon as i get some fresh carrots, thank you eva! c
Thanks C. I can just imagine how wonderful home grown carrots would taste.
More Indian! I haven’t told you this I think but thanks to your gorgeous Indian dishes, I cooked Indian several days before Christmas (there is even one new recipe I will post soon). Thank you for sharing two more fantastic recipes. I prepare mango chutney in jars every year and love it. I have never had carrot pickle. It sounds very tempting.
I am so pleased that my cooking inspired you to cook some Indian, I am excited to see your recipe as you and I have similar tastes for the sweet and sour balance.
Yum yum! These condiments look amazing! How are you supposed to eat these? Do you mix it in with the curry? With naan? On its own?
Hi Amber, you eat the pickle just like any other condiment, on the side, and the chutney would be used as you would use mustard or ketchup, just a little bit with a curry. The sweetness and sourness of the chutney is a lovely accompaniment to a curry.
[...] was inspired by Eva’s scrumptious sounding version which was lower in sugar than the supermarket brands. Indeed, for the supermarket varieties, sugar [...]
[...] was desirous by Eva’s delicious sounding version that was reduce in sugarine than a supermarket brands. Indeed, for a supermarket varieties, [...]