This pickle goes really well mixed into rice and sambar, smeared on a sandwich with cheese, on the side with eggs or mixed into Asian noodles.
- 1 pound rhubarb (8 stalks), ends trimmed and cut into 1 inch pieces
- 5 strawberries, sliced
- 3 tablespoons oil (canola, vegetable or sunflower)
- 2 large pinches hing (asafetida)
- 1 teaspoon black mustard seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoon ginger, grated
- 1 indian/thai green chili, split down the middle (can sub in half a jalapeño)
- ⅓ teaspoon turmeric
- 1½ tablespoon red chili powder (moderate for your own taste)
- 1 tablespoon jaggery or brown sugar (depending on how sweet your strawberries are you may want to add more)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Heat oil in a pan under medium heat. Add hing (asafetida) and black mustard seeds. Shake the pan up. When the mustard seeds start to pop, lower the heat and add the fenugreek seed. Let these seeds turn golden brown, which may take just a few seconds so watch them closely (you don’t want to burn these guys because they get bitter). Add in the green chili and ginger and give a good stir.
- Throw in the rhubarb, turmeric and chili powder. Stir well and let cook for about 5 minutes. You want the rhubarb to become softer but not lose its shape. Next mix in the cut strawberries, jaggery, lemon juice and salt. Cook for a couple minutes or until the strawberries start to cook down and the mixture is a bit saucy from them.
- Cool the pickle and transfer to a clean, dry glass jar. The pickle will keep for about a month in the fridge.