Instructions
1. Sauté the Vegetables
In a large, deep pot, heat the olive oil. Add the minced garlic and sauté for one minute until fragrant. Add the finely chopped red peppers and cook over medium heat for about 10 minutes until they soften and release their juices.
2. Add the Carrots
Stir in the grated carrots. Cook the mixture, stirring occasionally, for another 15–20 minutes. The carrots should soften significantly and reduce in volume, but still retain a bit of texture.
3. Season and Simmer
Add the vinegar, rock salt, and sugar. If you like heat, add the finely chopped green chilies now. Let the mixture simmer for another 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
4. Preserving (The “Jarring” Phase)
While the mixture is still piping hot, carefully ladle it into sterilized glass jars.
-
Fill to the shoulder of the jar, leaving a small headspace.
-
Wipe the rims clean and screw on new, sterilized lids tightly.
-
Pro Tip: Turn the jars upside down on a kitchen towel and leave them overnight. This creates a vacuum seal that allows you to store them in a cool, dark place for months.
How to Serve
-
With Yogurt: Mix a few spoonfuls into thick Greek yogurt with some crushed walnuts for a classic Havuç Tarator vibe.
-
As a Bruschetta: Spread it over toasted sourdough or crusty bread.
-
As a Side: Serve it cold straight from the jar alongside grilled meats or chicken.
