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Indian spiced carrot pickle

Indian spiced carrot pickle


Tasty British carrots are transformed by spices into a delicious relish

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    162kj 39kcal
  • Fat
    Med 2%
  • Saturates
    Med 4%
  • Sugar
    Med 2%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 6g


  • 25g Co-op unsalted butter
  • 700g Co-op British carrots, grated
  • 5cm ginger, peeled and grated
  • 4 cloves garlic, crushed
  • 2 tbsp cumin seeds
  • 2 cinnamon sticks (optional)
  • 2 star anise (optional)
  • 1 tsp chilli powder
  • 70g soft light brown sugar
  • 70ml Co-op cider vinegar


  1. Melt the butter in a large saucepan and add the grated carrot
  2. Cook over a medium heat for 5 mins, stirring regularly, until softened
  3. Add the ginger and garlic, and cook for 2-3 mins more
  4. Meanwhile, dry fry the cumin seeds, and cinnamon stick and star anise if using, for 4-5 mins on a medium heat, shaking occasionally, until toasted and fragrant
  5. Add to the carrot, then stir through the chilli powder, sugar and vinegar
  6. Turn up the heat and cook for 8-10 mins, stirring regularly, until the carrots are completely soft and the liquid has evaporated
  7. Spoon into clean jars, leave to cool completely, then put in the fridge
  8. It's best to wait a day before eating, so the flavours have time to mellow, but it'll keep for up to 1 week

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