HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

North Indian Carrot Pickle Recipe

Cookstr
Course:
Total Time: A Day Or More
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
 North Indian Carrot Pickle

Photo by: Joseph DeLeo

This powerful, spicy refrigerator pickle is great with rice, lentils, plain yogurt, or any dal.

Yield: Makes 2 pint jars

INGREDIENTS
  • 1 pound carrots, scrubbed and patted dry
  • 1½ tablespoons crushed red pepper flakes
  • 1 tablespoon mustard seeds, coarsely crushed
  • 1 tablespoon pure kosher salt
  • ½ teaspoon turmeric
  • ½ cup vegetable oil
  • ¼ teaspoon asafetida (optional, see Notes)
  • 1/3 cup strained fresh lemon juice

Directions

Wash 2 pint jars well, then dry them thoroughly inside and out. Wash and dry the lids. Cut the carrots into ¼- to ½-inch-thick sticks 4 inches long (to fit in pint jars). Pat dry and put in a dry medium-sized bowl. Add the red pepper flakes, mustard seeds, salt, and turmeric; toss to combine. Set aside.

In a medium sauté pan, heat the oil over high heat for 30 seconds, then sprinkle in the asafetida, if using. Add the carrots and spices. Cook, stirring constantly but carefully with a clean, dry spoon, for 1 minute. Add the lemon juice and cook, stirring, for 1 minute more. Remove from the heat.

Using dry tongs, transfer the carrots to the jars, then divide the liquid and spices between the jars. Let cool to room temperature, then put the lids on and refrigerate for 4 days before serving. The pickle will keep for at least 6 weeks; be sure to use only dry utensils to scoop out the pickle as you use it, as it will spoil if any water comes in contact with it.

Notes

Asafetida (pronounced "ass-uh-FEH-tih-duh," I think, though even among those in the know this is a subject for debate) is the dried and powdered gum resin of certain varieties of plants in the carrot family. True to its name, it smells positively repulsive (in my opinion), and I have to put the little jar of it in two sealed plastic bags to keep it from contaminating my otherwise sweet-smelling pantry, but used in very small amounts it adds something interesting to lime pickle, and to just about any dal, like the one opposite-an earthiness, perhaps, like garlicky mushrooms.


© 2010 Liana Krissoff

Editor's Note

Nutritional information is based on 8 servings.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

39kcal (2%)
19mg (2%)
4mg (7%)
468mcg RAE (16%)
182mg
7mg
1g
3g
2g
6g
0mg (0%)
144mg (6%)
0g (1%)
2g (3%)
0mg (1%)
FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today