Traditional Durban Chilli & Carrot Pickle Recipe - Durban Curry Recipes Traditional Durban Chilli & Carrot Pickle Recipe

Chilli & Carrot Pickle

Thanks for Jennet for sharing her amazing recipe with the group.

Ingredients

• 1part vinegar
• 2 parts salted water ( for each litre water add 3tbsp salt). Enough liquid to to cover the amount of chillies you have.
• Chillies rinsed
• Carrots washed, peeled and cut up (on 2nd day of chillies in jar: see below)
• Pickle masala (further coarsely crushed)
• 2 Tsp Cumin, coarsely ground
• 2 Tsp Mustard seeds
• Methi powder (Asafoetida powder)
• Dry tamarind powder 1 Tbsp or  tamarind pulp 2 Tbsp.
• Turmeric powder
• Vegetable oil
• Fine salt for carrots: 1kg carrots = 2 tbsp salt

Instructions

For the Chillies:

1. Drop chillies into a heatproof glass jar.

2. Bring salted water and vinegar to a boil. Once boiling, remove from heat and let cool slightly for 5 minutes, then pour carefully into jar with chillies until fully submerged.

3. Close jar. This must be left for 2 days. As the jar cools down, the jar will become vacuum sealed because of the heat and cooling process so it will be quite tight when you need to open it.

For the Carrots on the 2nd day of chillies in jar:

1. Place cut carrots in a colander and sprinkle generously with fine salt.

2. Using your hands turn the carrots so they are all coated with salt.

3. For the next 3 hours @ every half hour interval, turn the carrots and press out water.

4. After 5 hours, transfer carrots to a salad dryer/spinner, and spin out the water.

5. Then transfer to a flat surface a dab last excess moisture with a dish towel.

For the Spices

1. Whilst the carrots are salting and drying in colander, add just enough oil to braise in a pan about 1/2 cup.

2. Once hot, add the mustard seeds and take off the heat as soon as they start popping.

3. Let this oil lose some heat, lower temperature of stove, and return back to stove and add the rest of the spices except the tamarind, on this low heat.

4. Stir for about a minute, then add tamarind for another minute.

5. Remove from heat and let it cool to lukewarm.

Time to Mix

1. Drain chillies and dry in salad dryer

2. In large dish or mixing bowl, mix together braised spice and chillies.

3. When the carrots are ready, add this to the chillies and turn to coat everything.

4. Place in glass jar and add oil as preferred. (I added very little oil because I transferred straight to the fridge the following day)

Notes

Here are some more Curry Cooking Tips

Find it online: https://www.curryrecipe.co.za/traditional-durban-chilli-carrot-pickle-recipe/