Makes 4 large jars

1 tablespoon olive oil
6 garlic cloves, finely chopped
3 fresh red chillies, seeded and finely chopped
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground allspice
3 kg (6 ½ lb) carrots, peeled and finely grated
500g (1 lb 2 oz) sugar 500ml (16 fl oz) malt vinegar
salt and freshly ground back pepper

Heat the oil in a heavy pan over a medium-high heat for 2-3 minutes. Add the garlic and chilli, and fry for a couple of minutes until fragrant. Sprinkle in the cayenne pepper, cumin, coriander and allspice. Cook for a further minute or two. Add the carrot, sugar, and vinegar, and gently simmer over a low heat for 40 minutes to 1 hour, or until the excess liquid has been cooked off and the mixture is thick and syrupy. Season with salt and pepper. The mix should be hot and spicy, but sweet with a pronounced sweetness.

When it is ready, spoon the pickle into sterilized glass jars with tight-fitting lids. Seal while the pickle is still hot, to create a vacuum. Allow at least 24 hours for the flavours to settle before using. It will keep in the same manner as a chutney or relish if stored in a cool, dark place.

From Street Food by Tom Kime
Dorling Kindersley

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