Cumin & carrot pickle

by Nicole Pisani

An excellent way to preserve carrots


500g organic carrots
1 tsp fresh turmeric, grated
1 tsp ginger root, grated
1 garlic clove, crushed
1 tsp chilli paste
Juice of 1 lime
25ml olive oil
1 tbsp cumin seeds
1 tbsp black mustard seeds
Zest of lime
12 curry leaves
300ml organic apple cider vinegar
1 heaped tbsp coconut sugar (or brown sugar)


Wash and rub the carrots and chop into random batons.

Mix together the turmeric, ginger, garlic, chilli paste and lime juice with a little olive oil.

Heat the remaining olive oil (a good glug) in a pan and add the cumin seeds, mustard seeds, lime zest and curry leaves. As the aromas are released, after about 30 secs, add carrots and the paste, stirring well in the pan.

Meanwhile, heat the vinegar in a separate pan and add the sugar. When the sugar in dissolved, add the liquid to the carrots, stir, and bring to the boil before reducing to a simmer for 10-15 mins, until the carrots are cooked but still have bite.

Allow to cool and transfer to an airtight jar. The pickle will keep for up to 2 weeks in the refrigerator.

Recipe: Nicole Pisani