Tangy & Spicy Carrot PickleVeg

1

Wash and peel the carrots, then cut them into thin long sticks. Pat them completely dry.

2

Heat mustard oil in a pan until slightly smoky, then let it cool slightly.

3

Add mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and asafoetida to the oil. Stir for a few seconds.

4

Add turmeric powder, red chili powder, and salt. Mix well without burning the spices.

5

Add the carrot sticks and green chilies to the spice mixture. Toss everything evenly so the carrots are fully coated.

6

Pour in lemon juice or vinegar and mix thoroughly.

7

Transfer the pickle to a clean, dry glass jar.

8

Keep the jar covered at room temperature for 24 hours to allow the flavors to develop. Stir once or twice in between.

9

Serve with paratha, rice, dal, or any Indian meal.