Carrot & Cabbage Quick Pickle in Mustard Oil

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I’m not a fussy eater – but I absolutely detest carrots. Cabbage is a close second on that hate list. On the other hand, Mangy loves cabbage and will even eat leftover cabbage curries straight from the fridge for breakfast. He will often pop a head of cabbage and a couple of carrots into our shopping trolley when I’m distracted. So what do I do? I try to finish up these two vegetables as quick as I can and cook cabbage and carrots together. Strangely the combination really works. The sweetness of carrots cuts through that greeny cabbage taste nicely and it’s a good match.

This quick pickle recipe takes 5 minutes to prepare and is really very tasty.

You’ll need:

  • 1 and 1/2 cups finely shredded cabbage (I’ve used purple cabbage, but the regular green cabbage works fine too)
  • 1 carrot (finely grated)
  • 3 green chillies (remove stems and slit in half)
  • 1/3 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon sesame seeds
  • pinch of fenugreek seeds
  • pinch of hing
  • 1/3 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon sugar
  • 1/2 tablespoon vinegar
  • salt to taste
  • 1/4 cup mustard oil

Method:

Heat oil, once hot. Add cumin seeds, mustard seeds, sesame seeds and fenugreek. Once they start popping, lower the flame and add chillies. Keep stirring and add hing, turmeric and red chilli powder. After a minute, add sugar and salt. Stir well. Add cabbage and carrots and vinegar. Keep stirring.

As soon as the cabbage begins to wilt down, give it a good stir and check for seasoning. Remove from heat and transfer into a dish. You don’t want the cabbage to continue cooking. There needs to be a crunch still. Once cooled, store covered in the fridge for up to 5 days. It tastes good when made fresh but even better in a couple of days. Serve with rice – Enjoy!

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