As is to be expected I am craving a ton of different foodstuffs. It has only been two weeks since the start of the Ayurvedic Diet, but today was definitely the day that I started to miss things. For some reason today I was craving Carrot Pickle.
This was one of my favourite things growing up. Crunchy carrots in a bath of mustard (oil/seed) and garlic and chillies. I have not made it for a while and today it popped into my head.
I am off to India for work and play at the end of Feb for most of March, the Ayurvedic diet should be easy enough to do out there, what with it being the home of Ayurveda. This means that when I get back the diet will be just about done. I can make a batch of this and watch it pickle and when it is done, I will be allowed to munch it.
I have also been planning a whole day of eating out once I have completed the cleanse. At the moment it looks like this…
- Breakfast at The Providores – Fry Up and Coffee
- Lunch at Polpo
- Dinner at Nobu (the Original not Berkeley, I hate the Berkeley)
This day will no doubt change a number of times over the next 6 weeks, but that is the plan at the moment.
Anyway, back to the pickle. The shape that you cut the carrots in makes a difference, I always do good solid batons and not rounds like my aunts used to do. They end up getting a tad soggy over time. Always sterilise the jars and lids, you know the score.
600g Carrot Batons
1 Tbs Sea Salt
1 Tsp Heaped Turmeric Powder
2 Tbs Yellow Mustard Seeds
2 Tbs Black Mustard Seeds
2-4 Tsp Chilli Flakes
3 Tbs Garlic Crushed
8 Tbs Mustard Oil
Crush the mustard seed roughly and place with all dry ingredients into a bowl – Mix well.
In a pan warm the oil gently for a minute or so. Place the carrots in a tightly fitting jar. Cover with the oil and top up with the water.
Shake and leave in a cool dark spot for a week, turn occasionally. The carrots will have a good crunch and be spicy and tangy.