Carrot Pickle

Last night we had some new friends over for dinner. They just arrived from Portland and will be on the island for the next three months to decide if they want to move here permanently. I made an Indian dinner which included papadams, okra riata, cilantro and mint chutney, naan, Marathi Yellow Fried Rice, Grilled Lobster claws and one of my favorite Indian things, Carrot Pickles. I am including the easy recipe, given to my by my friend Madhu in Chicago many years ago. It was her mother's recipe, so there are no exact measurements, but what you end up with is a delicious pickle that stays crisp in the refrigerator for several weeks. It has all of my favorite elements, spicy, sweet and tart flavors. I am approximating the amounts here so taste and make sure your base is as you want it to taste and adjust the vinegar and sugar if needed.

6 carrots peeled and cut into matchstick slices.
3 Tbs each mustard seeds, methi seeds and urad dal.
2/3 cup canola oil
1 large red onion, 6 garlic cloves & a 1" piece of ginger that  have been pureed
a hand full of curry leaves
chili powder (i used ancho and a bit of cayenne) to taste
1/2 tsp each tumeric & cumin powder
3 tablespoons rice vinegar
2 tablespoons brown or raw sugar
1 teaspoon salt

In a wok, heat the oil and add the mustard seeds, methi seeds and urad dal. When they start to sputter, add the ginger/onion/garlic puree. Throw in the curry leaves until light brown. Lower heat and add the remaining spices & the salt and sugar. Add the vinegar and taste. Adjust spices if needed. It should be spicy, sweet and tart. Add the carrots and put into a large glass jar. Refrigerate for at least 3 hours before serving. You are going to love it!