Carrot Pickle

After you have these pickles, you won't want a dill again. They add so much flavor to a dish. Only a little bit is needed with at least one meal a day for flavor and beneficial bacteria. 

Makes 3 cups

ingredients

2 large (1 pound) carrots, cut into matchsticks 

4 tablespoons mustard oil 

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon fenugreek seeds

1 teaspoon cumin seeds

Pinch of asafoetida

1 tablespoon minced garlic 

2 tablespoons ginger purée

3 tablespoons crushed jaggery 

1 teaspoon chile powder

1/2 cup white vinegar

instructions

Heat the mustard oil and pop the fennel, coriander, fenugreek, cumin, and asafoetida. 

Add the ginger and garlic. Cook until fragrant and has a little bit of color. 

Add the jaggery, chile powder, white vinegar, and carrots. Bring to a boil and then cook, covered on low for 8 minutes.

Remove from heat and let cool to room temp. Put into an airtight container and store in the fridge. 

Enjoy the next day. 

notes & variations

• Enjoy these pickles in sandwiches, salads, and on the side of your favorite dishes. Meals can be made tastier with a bit of pickle.

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