This recipe is oh so darned easy and so darned special at the same time. I had forgotten all about this crunchy condiment until I rediscovered it when visiting my aunt – she had made a small bucket-load of it and I probably ate half of it. Impressive, considering I hate carrots.
This pickle is beautifully acidic from lime, carries some heat from the mustard and fresh chillies, and it is naturally sweet from the carrots. Perfectly balanced, if you ask me. And it is a great addition to sandwiches and burgers, or as a side with curries and lentil soups. Here is how you make it, in about 10 minutes flat.
This recipe is Banting friendly. Stored in an airtight container in the refrigerator, this pickle will keep for about 10 days but is best enjoyed within a day or two of making.
You will need
- 4 large carrots, peeled, topped and chopped into batons
- 6 hot green chillies (you want some heat), split in half lengthwise
- 1 tablespoon mustard seeds (I prefer yellow mustard seeds), crushed roughly
- ½ cup lime juice
- salt to taste (I used very coarse lake salt)
- Place the carrots and chillies in a non-reactive bowl. Season well with salt and toss well to coat evenly. The carrots will start to glisten in about 30 seconds.
- Sprinkle the mixture with the crushed mustard seeds and toss again. It is important not to overdo the mustard seeds or you will end up with a bitter tasting pickle.
- Drizzle the lime juice over and mix well. Check seasoning and adjust if required.
- Allow to sit for 5 minutes before serving. I personally prefer it the next day when it still has plenty of crunch, but the chilli, lime and salt have had a chance to work their magic.
- Enjoy with your favourite curry or with a chip sandwich (yes those exist and they are ah-mazing!) Tip: I simply top up the pickling juices with more salted carrot after a couple of days so I don’t have to run out.
Quirky note: We use limes in Kenya, but we call them lemons. We don’t have lemons, and we don’t use the word lime. Go figure!