Ingredients:

• 5 – Carrots
• Juice of 4 Lemons (fresh)
• 3 tbsp – Mustard Seed powder
• 3 tbsp – Red Chilli powder
• 3 tbsp – Salt
• 2 tbsp – Ginger – Garlic paste (fresh; do not add water while grinding)
• 2 tbsp – Cumin seeds
• 1 tbsp – Fenugreek seeds
• 3 tbsp – Oil
• For Seasoning:
• 1 tsp – Cumin seeds
• 1 tsp – Mustard Seeds
• 2 tbsp – Oil
• Curry leaves

Method:

1. Chop the carrots into small pieces.
2. Mix mustard seed powder, red chilli powder, and salt and rub on the carrots pieces.
3. In a pan, dry roast cumin seeds and fenugreek seeds till they become light red.
4. Grind them into a fine powder and add them to the carrot mixture.
5. In another pan add oil and fry ginger – garlic paste till water evaporates.
6. Let the paste cool and then mix this into the carrot mixture.
7. For seasoning:
8. Pour oil in a pan and add cumin seeds, mustard seeds, curry leaves, and asafoetida (hing).
9. Fry till cumin seeds splutter. Then let it cool.
10. Add this also to the carrot mixture.
11. Add the lemon juice to it, mix well.
12. Keep this pickle in a clean container and seal it.
13. The pickle will be ready for consumption the next day.
14. Serve with rice, dosa, upma, etc.

Recipe courtesy of Srilatha Korada