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
- 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 seed
- 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
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.
Adapted from Devany Vickery-Davidson, who blogs at MyHawaiianHome.com.
Tested by Monica Bhide.
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