This spicy and refreshing carrot ginger pickled relish is a wonderful flavor enhancer that can be served as a relish or a side dish for lunch or dinner.
Having too many carrots can sometimes be quite a blessing – especially if you like to experiment in the kitchen with new recipes. Pickles can be a staple in some cuisines – a combination of spicy yet tangy and perfect for a side dish or as a garnish for your favorite meat straight off the grill.
This carrot ginger pickled relish is the perfect way to use up an abundance of carrots. It’s also full of flavor and so perfect as an enhancer for your dinner meal or as a side dish for lunch.
Throw it together relatively quickly with just a few simple ingredients – lots of carrots, ginger, and a mish mosh of spices that give it a really good kick in flavor.
Carrot Ginger Pickled Relish
To get the maximum flavor from the mish mosh of spices, you’ll want to toast them ever-so-slightly on the griddle, taking care not to over-do them.
Pour them into your spice grinder and whizz until they are a fine powder. Then stir them into your grated carrots and ginger. Splash a little lemon juice in the mix, and you have a zesty, flavorful relish. Go a step further… and add a little vinegar to help the relish stay fresh a little longer while still maintaining its color and you have a topping that can easily be served on your favorite meal.
A huge t-bone steak straight off the grill…
Or spooned on your favorite juicy cheeseburger.
Or, go light, and eat it with a side of rice and steamed veggies for a little added flavor. No matter what way you enjoy it, it’s fresh and flavorful with little effort required!
Have extra carrots leftover and want to do something else besides relish? Try these fermented carrot sticks!
Carrot Ginger Pickled Relish
Ingredients
- 2 C carrots shredded
- 1/4 C ginger grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp salt or more to taste
- 1/4 C lemon juice or juice of 2 lemons
Optional
- 1 Tbsp vinegar
Instructions
- Dry roast the spices - place the cumin, mustard seeds, coriander, and fennel seeds on low heat for 30 seconds to a minute. Stir often to prevent them from burning. Cool completely and place in a spice grinder and grind to a fine powder.
- Combine the spices with the grated carrots. Add the turmeric, salt and lemon juice and stir well.
- Optional: add your white vinegar. The vinegar serves as a preservative and helps retain color and freshness over time.
- Serve as a side dish for lunch and dinner. Keep refrigerated when not in use. Use within 7 days.
Nutrition
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