Iranian Prune and Carrot Pickle
This vibrant Iranian-inspired Prune and Carrot Pickle is a delightful blend of sweet, tart, and spicy flavors. California Prunes and dried apricots add natural sweetness, while aromatic spices like black mustard seeds, cumin, and fennel create layers of complexity. Perfect as a condiment or side dish, this pickle pairs beautifully with rice dishes, grilled meats, or even cheese platters. The longer it rests, the better the flavors meld, making it a versatile addition to your table. Cut it in half if this recipe seems to be more than you need, but it also makes a great holiday gift!
Equipment
- large skillet
Ingredients
- 3 cups chopped California Prunes
- 2 cups chopped dried apricots
- 2 cups grated carrots
- 2 cups sliced red onions
- 2 cups Louisiana cane sugar
- 1 cup neutral oil
- 1 cup sherry vinegar
- 2 cups water
- 1 cup black mustard seeds
- ½ cup cumin seeds
- ¼ cup fennel seeds
- ¼ cup coriander seeds
- 1 TBSP ground turmeric
- 2 TBSP chile flakes
- 1 TBSP salt
- Optional: 1 tsp asafetida
- Optional: Chopped fresh coriander
Instructions
Macerate the Fruit:
- In a bowl, combine the chopped Prunes, dried apricots, water, and sherry vinegar. Let soak for 4 hours or overnight to allow the fruit to plump.
Toast the Spices:
- In a large pan or skillet, heat the neutral oil over high heat. Add the black mustard seeds and sauté until they pop and smell nutty. Reduce the heat to medium, then add the cumin seeds, fennel seeds, coriander seeds, ground turmeric, and chile flakes. Toast for about 1 minute, stirring constantly.
Cook the Vegetables:
- Add the sliced red onions to the pan and sauté for about 3 minutes until they soften. Stir in the grated carrots and cook for an additional 2 minutes.
Caramelize the Sugar:
- Sprinkle the cane sugar over the onion and carrot mixture. Allow it to melt and bubble slightly, caramelizing the mixture.
Combine and Cook:
- Add the macerated California Prunes and apricots (including any remaining liquid) to the pan. Stir well and cook until the liquid has mostly evaporated. The onions and carrots should begin to meld together, and the fruit should soften but still retain its shape.
Finish:
- Remove the pan from heat and stir in the optional asafetida, if using. Let the pickle cool completely.
Optional Garnish:
- Add chopped fresh coriander before serving for extra flavor. (For extended shelf life, omit the fresh coriander.)
Notes
This pickle should be tart, sweet, and spicy. Store in a clean, airtight container in the refrigerator for up to 2 weeks. The flavors will deepen over time, making it even more delicious.
Nutrition
Serving: 1portionCalories: 688kcalCarbohydrates: 106gProtein: 9gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 765mgPotassium: 1151mgFiber: 12gSugar: 78gVitamin A: 6168IUVitamin C: 7mgCalcium: 196mgIron: 8mg