Carrot Pickle

Ingredients for Carrot Pickle

Carrot - 4-5 (500 grams)
Mustard Oil - 1/2 cup
Ginger - 50 grams
Green Chili - 6-7
Lemon - 1
Turmeric powder - 1 tsp
Red chili powder - 1/2 teaspoon
Asafoetida(hing) - 2-3 pinch
Fenugreek(menthee)seeds - 2 tsp 
Mustard or yellow mustard - 2 tbsp Salt - 2.5 tsp

Carrots, peel and remove a few stalks from both sides. Cut carrots into thin pieces. Wash green chilies, and cut them lengthwise. Peel the ginger and cut it thinly.

Roast the whole spices in a pan to remove the moisture from the spices. For this, heat the pan, roast the parsley and fenugreek seeds in a hot pan till they turn slightly brown and take them out in a plate. When cooled slightly, put them in a mixer jar and grind coarsely.

After this, put oil in the pan and heat it. Put asafetida in hot oil, add chopped carrots, ginger and green chilli and mix. Cook them for 2 minutes, add turmeric powder and salt and mix. After this, turn off the gas and add red chili powder and ground whole spices to it and mix it well. Keep the pickle covered for 10 to 15 minutes so that the carrots become soft and cool slightly. After the pickle cools down, mix it once more. After this, add lemon juice and mix it.

Carrot pickle is ready. After cooling it completely, fill it in a container and keep it in the sun for 3 days. Keeping pickle in the sun makes the taste of pickle good and it does not spoil too quickly.