Quick & Spicy Homemade Carrot Pickle Veg

1

Wash, peel, and trim both ends of the carrots. Cut them into thin sticks or slices.

2

Wash the green chilies, remove the stems, and slice them lengthwise.

3

Wash, peel, and thinly slice the ginger.

4

Heat a pan and lightly dry roast the carom seeds (ajwain) and fenugreek seeds until slightly aromatic and light brown.

5

Let the roasted spices cool slightly, then grind them coarsely in a mixer jar.

6

Heat mustard oil in a pan.

7

Add asafoetida (hing) to the hot oil.

8

Add chopped carrots, ginger, and green chilies. Mix well and cook for 2 minutes

9

Add turmeric powder and salt, then mix properly.

10

Turn off the heat and add red chili powder along with the coarsely ground spices. Mix everything thoroughly.

11

Cover the pickle and let it rest for 10–15 minutes so the carrots soften slightly and cool down.

12

Once cooled, mix the pickle again properly. Add fresh lemon juice and mix well.

13

Transfer the pickle to a clean, dry container.

14

Keep the pickle in sunlight for 3 days for better flavor and proper absorption of spices.

15

Stir the pickle once daily with a dry spoon for the first 1–2 days.

16

The carrot pickle can be eaten immediately, but tastes best after 3 days.

17

Store properly and consume within 1 month.