This vegetable, carrot and green chilies brined pickle, or gajar marcha nu athanu was a condiment that was almost always present at my MaaIL’s table, she had a zest for spicy foods and equally spicy relishes. 

A bowl loaded with pickled vegetables was served with every meal except breakfast… well maybe I am lying, she did pull this out for breakfast well.

It is very similar to the pickled vegetables are known as torshi of the Middle East or the Italian giardiniera. Various vegetables including cauliflower and carrots are pickled in a vinegar-brine solution infused with husked mustard seeds.

This one is a marinated fresh pickle, using seasonal hard vegetables like ivy gourd, French green beans and also slivers of julienned ginger.  

She usually served this with pilau and any rice based dish.  It lasts about a week or two refrigerated.

Ingredients:

• 2 carrots, peeled and cut into 1/4 inch matchsticks 
• 1 cup BITE-SIZED cauliflower florets
• 8 hot Thai peppers slit or jalapeños or serrano’s, thinly sliced
• 5 Ivy gourds/tindora/giloda cut into matchsticks
• 1/2 cup of French/ green beans cut into matchsticks
• 1 – 1 inch piece of ginger cut into juliennes ( go easy on the ginger as it tends to overpower the marinade)
• 1 cup white distilled vinegar
• 1 cup warm water
• 1/4 teaspoon turmeric powder or as needed
• 1 1/2 tablespoons rai na kuria (split mustard seeds)
• 1.5  teaspoon salt

Method:

1. Cut all the veggies into matchsticks, toss with turmeric powder and salt, keep this mixture aside for 30 minutes, till it sweats and you see some water at the bottom of the bowl.
2. Then add the warm water, vinegar and the rai na kuria. 
3. Mix well and transfer to a mason jar, leaving about a ½ inch of space between the pickling liquid and the rim of the jar. Close the lid  and refrigerate the pickle for at least 8 hours. 
4. The pickled veggies will stay good in the fridge for up to 2-3 weeks, but ours are gone in a week!
5. Served with East African Pilau!