Sliced carrots and white radish fermented in mustard oil, mustard seeds and spices — the sharp, pungent winter pickle that accompanies every Haryanvi meal through the cold season.
Ingredients
2 medium carrots — peeled and cut into 5 cm sticks
2 medium white radish (mooli) — peeled and cut into 5 cm sticks
1/4 cup mustard oil — heated to smoking and cooled
2 tbsp mustard seeds — coarsely ground
1 tsp red chilli powder
1/2 tsp turmeric
1 tsp salt
1/2 tsp fennel seeds (saunf)
1/4 tsp kalonji (nigella seeds)
1 tsp amchur
Method
Wash and cut carrots and radish into uniform 5 cm finger-thick sticks.
Spread on a tray and sun-dry for 2 to 3 hours or fan-dry to remove surface moisture — any moisture causes spoilage.
In a large bowl combine coarsely ground mustard seeds, red chilli powder, turmeric, salt, fennel seeds, kalonji and amchur.
Heat mustard oil to smoking. Cool completely to room temperature.
Add dried carrot and radish sticks to the spice mixture.
Toss to coat every piece thoroughly.
Pour cooled mustard oil over everything. Toss again.