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Carrot-Ginger Pickle

Carrot-Ginger Pickle 3.000
Canning I Spice Jun 4, 2010

This recipe features jaggery, a naturally processed sugar made from the sap of sugar cane or palm trees. Brown mustard seeds, fenugreek seeds, urad dal, curry leaves, asafetida and jaggery are available at Indian groceries.

Make Ahead: The pickle needs to be refrigerated for at least 3 hours before serving. It will keep for several weeks.


Servings: 3 cups
Ingredients
  • 8 medium carrots, peeled and cut into matchsticks
  • 2-inch piece peeled ginger root, minced (2 tablespoons)
  • 1 medium red onion, coarsely chopped
  • 4 to 5 medium cloves garlic
  • 3/4 cup canola oil
  • 1 1/2 tablespoons brown mustard seeds
  • 3/4 teaspoon fenugreek seeds
  • 2 tablespoons urad dal (see headnote)
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons fennel seeds
  • 8 to 10 fresh curry leaves
  • 1 teaspoon pure chili powder, such as ancho
  • 1 tablespoon ground turmeric
  • Pinch asafetida (optional; see headnote)
  • 1/4 cup grated jaggery (see headnote)
  • 1 teaspoon sea salt
  • 3 tablespoons apple cider vinegar or distilled white vinegar

Directions

Lay the carrots on a clean dish towel; roll up in the towel and squeeze to remove all water.

Combine the ginger, onion and garlic in the bowl of a food processor; puree until smooth.

Heat the oil in a wok over medium heat, swirling to coat evenly. Add the mustard seeds, fenugreek, urad dal, cumin and fennel seeds. Once they start to sputter, add the ginger puree, then the curry leaves. Stir-fry the mixture until light golden brown.

Reduce the heat to medium-low and add the chili powder, turmeric and asafetida, if using, then add the jaggery and salt, stirring to incorporate.

Turn off the heat and stir in the vinegar. Taste and adjust the spices: You want it to be hot chili-wise, but slightly sweet-and-sour from the sugar and vinegar.

Mix in the carrots, place into a clean glass jar, cover and store in the refrigerate. Refrigerate for at least 3 hours before serving.


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Recipe Source

Adapted from Devany Vickery-Davidson, who blogs at MyHawaiianHome.com.

Tested by Monica Bhide.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/4-cup serving: 170


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 230mg 10%

Total Carbohydrates: 8g 3%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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