Carrot Pickle


(makes about 1 and half-2 cups of pickle)
To be mixed:
Carrots, cut into matchsticks, 2 cups
Garlic, 1 clove, sliced
Red Chili Powder, 1 heaped tsp, or to taste
Fenugreek Seed Powder, 1 tsp
Turmeric, 1 tsp
Salt, 1 heaped tsp, or to taste
Lemon, 1, juiced
Oil, 2 tbsp
Mustard Seeds, 2 tsp
Asafoetida, 1/4 tsp
1. Mix all ingredients, except the tempering, in a microwave-safe bowl (glass is best, as plastic can leach into food).
2. Heat the oil in a small skillet. Add mustard seeds and asafoetida. Add the hot tempering to the rest of the ingredients.
3. Microwave the bowl on HIGH for 1 minute. Let it cool for 15 minutes, then place in the refrigerator for 4-5 hours. The pickle is ready to eat!
I was delighted at how properly pickle-y this stuff looked, with a thick spicy layer clinging to the carrot sticks! The garlic adds a great deal of pungent flavor, fenugreek adds a touch of bitterness and the lemon juice brings it all together.


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