GAJAR KA ACHAAR - CARROT PICKLE

INGREDIENTS

• 1/2 kg/ 1 lb (approx) carrots, washed and
  patted dry
• 6 tbsps mustard oil (use any vegetable oil
  if you cannot get mustard oil)
• 1 tsp turmeric powder
• 2 tsps fennel seeds
• 1 tsp mustard seeds
• 2 tsps kalonji/ nigella
• 1/2 tsp fenugreek seeds
• 1 tsp sea salt/ salt
• 1 thumb-sized piece of ginger minced/
  chopped very finely
• Juice of 1 lime/ lemon

PREPARATION

• Cut the tops and tails off the carrots and then cut them into small 1/2" cubes.
• Heat the oil in a deep pan, on medium heat, till very hot. Add the whole spices and fry for 30 seconds or till popping and spluttering stops.
• Add the carrots, salt and ginger. Mix well. Stir often and cook till carrots are slightly soft. Remove from fire.
• When cooled slightly, add the lime/ lemon juice. Put the pickle into a sterilized jar with a tight lid. Keep in the sun daily for 2 weeks. This will cause the pickle flavors to develop nicely.
• The pickle will keep outside the refrigerator, for a month. To store longer (not more than 8 weeks) keep in the fridge. Stir the pickle with a dry spoon every few days.