Wild Carrot Greens Pickle

Ingredients:

500g (1 lb) Wild Carrot Greens
50g (2/9 cup) Chilli flakes, crushed
15 Garlic cloves, sliced
1/2 tsp ground Turmeric
2 tsp Asafoetida
1/2 tsp ground Fenugreek
Tamarind extract to taste
1 tsp Mustard seeds
1 tsp White sesame seeds, powdered
Salt to taste
150ml (3/5 cup) Oil

Method:

It’s best to use fresh wild carrot greens in this recipe, as the flavour is far superior. Wash the greens and separate them from the stalks. Retain the tender stalks and discard the remainder then chop the greens.

Heat 1-2 tsp oil in a pan and use to fry the chopped carrot greens. Add a pinch of salt and cook the greens till they wilt completely.

Take off the heat and set aside to cool then grind them to a fine paste in a blender.

Heat the leftover oil in a pan. Add the mustard and let it splutter (about 2 minutes). Then stir in the garlic and fry until they begin to brown (about 2 minutes).

Add the chilli flakes, asafoetida, turmeric powder and fenugreek powder. Continue frying over low heat until the raw smell of the ingredients go away (about 90 seconds).

At this point stir in the carrot greens paste. Continue cooking for 3-5 minutes.

Add tamarind extract and taste the pickle. Ensure that the flavours of salt, sour and heat are balanced in case you need more salt, tamarind or chilli (this is a matter of taste and will vary from person to person).

Once the spices and salt levels are corrected continue cooking the pickle until the oil separates and comes to the surface.

Add the sesame seed and stir the pickle to incorporate. Continue cooking, stirring frequently, for 5 minutes.

Take the pickle off the heat, allow to cool then pack into a clean, sterilized, jar. Seal the lid and put aside for 2 weeks to mature before opening. Once open store in the refrigerator.