Description
Sweet and spicy rhubarb meets tangy strawberries in this unique Indian-inspired pickle. Perfect with rice, eggs, or even a cheese sandwich!
Ingredients
Units
Scale
- 1 lbs (454 g) rhubarb
- 5 strawberries
- 3 tbsp oil
- 2 pinches hing (asafetida)
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp ginger
- 1 Indian/Thai green chili
- 0.3 tsp turmeric
- 1.5 tbsp red chili powder
- 1 tbsp jaggery or brown sugar
- 1 tbsp lemon juice
- 0.5 tsp salt
Instructions
- Heat oil in a pan under medium heat.
- Add hing (asafetida) and black mustard seeds. Shake the pan.
- When the mustard seeds start to pop, lower the heat and add the fenugreek seeds. Let these seeds turn golden brown.
- Add in the green chili and ginger and stir well.
- Add the rhubarb, turmeric, and chili powder. Stir well and cook for about 5 minutes until the rhubarb softens.
- Mix in the cut strawberries, jaggery, lemon juice, and salt.
- Cook for a couple of minutes, or until the strawberries soften and the mixture becomes saucy.
- Cool the pickle.
- Transfer the pickle to a clean, dry glass jar.
- Store the pickle in the refrigerator for up to one month.
Notes
- For a milder pickle, reduce the red chili powder to 1 teaspoon.
- If fresh ginger is unavailable, use 1 teaspoon of ground ginger.
- To enhance the flavor, let the pickle rest in the refrigerator for at least 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 1