Tangy South Indian Carrot Pickle

Ingredients

• Carrot - 4 cup
• Chili powder - 2 tsp
• Turmeric powder - 1 tsp
• Asafoetida powder - 1 tsp
• Fenugreek seed powder - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Mustard seeds - 2 tsp
• Curry leaves
• Vinegar - 2 tsp
• Lime juice - 1 tsp
• Salt
• Water - 1 1/2 cup
• Gingelly oil - 1/4 cup
• Mustard powder

Instructions

1. 1Wash, peel and cut the carrots lengthwise into sticks, then measure out 4 cups and place them in a large bowl.
2. 2In the bowl with the carrots, sprinkle 1 tsp chili powder, 1 tsp turmeric powder, 1 tsp asafoetida powder, 1/4 tsp fenugreek seed powder and salt; toss to coat and set aside to marinate for 1 hour.
3. 3Heat 1/4 cup gingelly oil in a small pan until hot, then add and splutter 1 tsp mustard seeds, 1/4 tsp fenugreek seeds and curry leaves so they release their aroma.
4. 4Stir 1 tsp chili powder into the hot oil and sauté briefly until fragrant, taking care not to burn the spice.
5. 5Pour in 1 1/2 cup water, bring the mixture to a boil, then turn off the heat once it starts boiling.
6. 6Stir in 2 tsp vinegar, 1 tsp lime juice and salt into the hot liquid and mix well to dissolve the seasonings.
7. 7Allow the pickling liquid to cool to room temperature, then add the marinated carrot pieces and toss gently so each piece is coated.
8. 8Sprinkle in the mustard powder and stir through to combine, then transfer everything to a clean airtight jar and shake well to settle the liquid.
9. 9Seal the jar and let the pickle mature for 3 to 4 days before you start consuming it so the flavors meld.
10. 10Because this recipe uses no preservatives, keep the pickle refrigerated and avoid using coconut oil if you plan to refrigerate it.