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Bring a touch of the vibrant street markets of Mexico to your kitchen with Tamarind Chamoy Pickled Carrots. These aren't just any ordinary carrot sticks; these are bold, flavorful, and utterly irresistible. Marinated in a tangy chamoy sauce infused with the sweet and tangy notes of tamarind, they're a perfect punchy sidekick to your favorite sandwich or a delightful snack right out of the jar. It's like a trip to culinary paradise, all in a crunchy carrot!
Peel the carrots and cut them into sticks of about 4 inches in length.
In a medium saucepan, combine tamarind paste, chamoy sauce, white vinegar, water, salt, sugar, and garlic. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
Add the carrot sticks to the simmering liquid. Cook for 5 minutes, until they are just tender.
Remove the saucepan from heat and let the carrots cool in the liquid completely. This can be done by transferring the mixture into a large bowl.
Once cooled, transfer the carrots and brine into a clean jar, ensuring they are fully submerged. If you prefer a little heat, add crushed red pepper flakes before sealing.
Seal the jar tightly and refrigerate for at least 2 hours before serving, though allowing them to sit overnight will deepen the flavors. Enjoy your Tamarind Chamoy Pickled Carrots on their own or as a zesty addition to meals.
