Alison Alexander's Pickled Carrot Shred
Chef and food consultant, Alison Alexander, is a passionate advocate for Australian farmers. She’s a Queensland Government Food Fellow, who travels extensively to visit farms and speak to farmers about what’s in season and how it’s grown. Alison has been a strong supporter of Just Veg. and we love her recipe for Picked Carrots with Cumin. If you're not a fan of cumin, or you're a bit short on time, no worries! Try our quick pickled carrot recipe instead by Melanie Lionello.
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Ingredients
- 1 kg of Just Veg. Carrot Shred
- 2 teaspoons cumin seeds
- 3-4 small dried chillies
- 50 g ginger peeled and roughly chopped
- 5 cloves garlic peeled and roughly chopped
- 1 teaspoon ground turmeric
- 75 g brown sugar
- 3 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 6 fresh curry leaves
- 200 ml cider vinegar
- 100 ml apple juice
Instructions
- Place all the paste ingredients in a mortar and pestle and grind to a paste. Alternatively process in a blender or food processor.
- Heat the oil in a wide pan and add the cumin and mustard seeds and fry for 10 seconds or until they start to pop. Add the curry leaves and fry for another minute or until they are translucent.
- Add the spice paste and cook for 2 minutes, stirring often. Add the vinegar, apple juice and carrots and stir until combined. Lower the heat and cook on simmer for 20 minutes, stirring occasionally. The carrot shred should have softened but still have texture.
- Spoon the carrot and liquid into a sterilized jar and seal immediately. Set aside to cool and use within 3 months.
