Page 47 - Chilli Blooms PDF New - Unknown

PICKLES

Chef’s tip

Green beans, turnips, whole
green chillies, beetroot and
radishes can also be added by
cutting into long strips
and blanching.

Cauliflower and

carrot pickle

AN OIL-FREE, TANGY AND ZESTY CONDIMENT THAT’S LOW IN CALORIES

Preparation time: 15 minutes 500g carrots
Cooking time: 5 minutes 1 tbsp salt
1 tbsp red chilli powder
You will need: 2 tbsp ground mustard seeds
½ cup white vinegar
1 small cauliflower

Method

1 Cut the cauliflower into small florets and wash thoroughly.

2 Peel the carrots and slice them into long, thin pieces and wash.

3 Blanche them in hot water with the salt for about 2 minutes. Do not over boil as this will soften
them too much.

4 Drain and cool.

5 Add the chilli powder, the ground mustard seeds and vinegar. Mix well.

6 Taste and adjust. Store in the fridge to use when required.

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