Fresh Carrot Pickle from The Settler's Cookbook by Yasmin Alibhai-Brown
Mix the lot together with your hands. Adjust the taste. For a different version, leave out the vinegar and add a little vegetable oil, 2 tbsp tomato purée and plenty of lime juice.
Ingredients
- 1 tbsp crushed mustard seeds (you can buy them ready-crushed)
- ½ cup white vinegar (malt will do)
- Salt, sugar and chilli powder to taste
- ¼ tsp turmeric
- 1 lb peeled carrots, cut into the thinnest sticks you can
- A few green chillies, slashed open
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