August 09, 2017
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
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
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.
Enjoy these pickles in sandwiches, salads, and on the side of your favorite dishes. Meals can be made tastier with a bit of pickle.
December 02, 2022
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