Carrot-Ginger Pickle

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Washington Post


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8 medium carrots, peeled and cut into matchsticks

2-inch piece peeled ginger root, minced (2 tablespoons)

1 medium red onion, coarsely chopped

4 to 5 medium cloves garlic

3/4 cup canola oil

1 1/2 tablespoons brown mustard seeds

3/4 teaspoon fenugreek seeds

2 tablespoons urad dal (see headnote)

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons fennel seeds

8 to 10 fresh curry leaves

1 teaspoon pure chili powder, such as ancho

1 tablespoon ground turmeric

Pinch asafetida (optional; see headnote)

1/4 cup grated jaggery (see headnote)

1 teaspoon sea salt

3 tablespoons apple cider vinegar or distilled white vinegar

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