Spicy Carrot Pickle Recipe

• 2 tsp Coriander Powder
• 1 tsp Mustard Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Fenugreek Powder
• 2 tsp Red Chili Powder
• 1 pinch Asafetida
• 1 tbsp Salt
• 15 Carrots (peel & cut)
• 2 Onions (chopped)
• 1/2 tbsp Ginger-Garlic Paste
• 2 dry Red Chilies (broken into pieces)
• 1 1/2 tsp Brown Sugar (or powdered Jaggery)
• 3 tsp Lemon Juice or Vinegar
• 1/4 tsp Black Gram
• 1/4 tsp Fenugreek Seeds
• 1 cup Oil
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1 tbsp Curry Leaves

• In a blender, make a paste of onion and set it aside.
• Now heat oil and toss mustard seeds, fenugreek seeds, cumin seeds and black gram. Fry until the seeds splutter.
• Add asafetida, curry leaves and broken red chillies to it.
• Add pasted onion and ginger-garlic paste and cook until it turns brown in color.
• Remove it from heat and allow it to cool.
• Add carrot, lemon juice, salt and other ingredients to the mixture after it cools down.
• Stir it well and spoon it into airtight jar and refrigerate it for an extra crunchy taste.
• Enjoy the pickle after 2 days.