1 kg carrots
2 tsp chilli powder
1 tsp turmeric
125 g cloves of garlic (leave small cloves whole, slice large ones).
250 g large green chillies
125 ml red fruit vinegar
225 ml oil
salt to taste
extra salt
Scrape and slice the carrots lengthwise. Add salt and leave to marinate for half an hour. Wash and drain. Slit the green chillies lengthwise and remove seeds. Add to the carrots together with salt, turmeric, red chilli powder and garlic. Mix well. Add the vinegar and unheated oil. Marinate in refrigerator for 24 hours before serving.
Chef’s tip: Keeps well in refrigerator for 8-15 days. For a different flavour add 1 tsp mustard seeds.