Instant Carrot Pickle

Ingredients

Carrots: 5 no's
Lemon Juice of 4 lemons (fresh)
Mustard seeds powder: 3 tbsp
Red Chilly powder: 3 tbsp
Salt: 3 tbsp
Ginger & Garlic paste (fresh): 2 tbsp (don't put water while grinding)
Cumin seeds: 2 tb spoons
Fenugreek seeds: 1 tbsp
Oil: 3 tbsp

For Seasoning:

Cumin seeds: 1 teaspoon
Mustard seeds: 1 tea spoon
Oil: 2 tb spoons
Curry leaves


Method
 

1. Peal & wash carrots and drain water. Wipe the water around carrots.
2. Cut carrots into small pieces. Put them in a vessel for mixing.
3. Now mix mustard seeds powder (this can be prepared by grinding mustard seeds into fine powder) and red chilly powder, salt to carrots pieces.
4. In a pan fry cumin seeds and fenugreek seeds without oil till they become light red. Grind them into fine powder and add them to carrot mixture.
5. In a pan put oil and fry ginger & garlic paste till water gets absorbed.
6. Keep this paste till it gets cool then mix this paste to carrot mixture.
7. For seasoning add oil to a pan and add cumin seeds, mustard seeds, curry leaves and asafoetida (hing). Fry till cumin seeds split. Keep this seasoning till it gets cooled. Mix this to carrot mixture.
8. Now pour lemon juice to it, mix all. Keep this pickle in a clean container and cap it. From the next day your carrot pickle is ready.