Chickpea, carrot and garlic pickle

Chickpea, carrot and garlic pickle

By
From
The Curry Guy
Makes
4–6 people as an accompaniment; you can easily double or triple the recipe

This one is so unique and tasty, you’ll have your friends begging for the recipe. I make it all the time when I entertain and there is never any left over. It’s great on papadams, naans or simply on its own.

Hats off to Eshan ‘Mo’ Miah, who now runs Zaman’s in Newquay. Mo has never let me down with his recipes, and this one is proof of just how good his recipes can be. Please read my notes about mustard oil before using.

Ingredients

Quantity Ingredient
11/2 teaspoons citric acid powder (see note)
1 tablespoon Panch poran
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
pinch salt
20 garlic cloves, peeled
2 carrots, finely diced
6 bird’s-eye green chillies
1 x 400g tin chickpeas, drained
100ml mustard oil
2 indian bay leaves (cassia leaves)

Method

  1. Place all of the ingredients except the mustard oil and bay leaves in a glass bowl. Stir it all up and place in the fridge to marinate for 24 hours.
  2. The next day, heat the mustard oil in a saucepan. When visibly hot, add the bay leaves and the marinated vegetables. Cook for 3–5 minutes and no longer. Set aside to cool completely before eating, although I have to admit I find it hard to wait for this pickle to cool before I start snacking.

Note:

  • Citric acid powder is used in commercially available curry pastes and pickles. You could substitute amchoor (dried mango powder) if you want a natural alternative, but it isn’t as strong. Citric acid is available from Asian grocers and in chemist shops.
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