Prep the Carrots: Wash and peel the carrots. Cut them into small pieces or thin julienne strips, depending on your preference.
5 carrots
Spice Up the Carrots: In a mixing bowl, combine the chopped carrots with the mustard seed powder, red chili powder, and salt. Toss well to coat the carrots evenly.
5 carrots, 3 tablespoons mustard seed powder, 3 tablespoons red chili powder, 3 tablespoons salt
Temper and Grind: In a small pan, dry-fry the cumin seeds and fenugreek seeds over medium heat until they turn light brown. Grind them into a fine powder using a mortar and pestle or a spice grinder. Add this ground spice mixture to the carrots.
2 tablespoons cumin seeds, 1 tablespoon fenugreek seeds
Flavorful Ginger-Garlic Paste: Heat oil in another pan and fry the ginger-garlic paste until the raw aroma disappears and the paste becomes fragrant. Allow this paste to cool completely before adding it to the carrot mixture.
2 tablespoons ginger-garlic paste, 3 tablespoons oil
Prepare the Seasoning: Heat oil in a small pan for the seasoning. Add the cumin seeds, mustard seeds, curry leaves, and asafoetida. Fry until the cumin seeds splutter. Remove from heat and allow the seasoning to cool.
1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 2 tablespoons oil, Curry leaves, A pinch of asafoetida
Assemble the Pickle: Pour the cooled seasoning mixture over the carrot mixture along with the lemon juice. Mix everything well to ensure all the carrots are evenly coated.
4 lemons Juice
Store and Enjoy: Transfer the carrot pickle to a clean and dry airtight container. Seal the container tightly and store it in the refrigerator for at least 24 hours to allow the flavors to meld. The pickle will continue to mature and develop a deeper flavor over time.
