Ingredients
15 carrots, peel & cut into long pieces
2 onions, chopped into big cubes
1/2 tbsp. ginger-garlic paste
2 dry red chilies, broken into pieces
2 tsp. coriander powder
1 tsp. mustard powder
1/2 tsp. cumin
1/4 tsp. fenugreek
1 1/2 tsp. brown sugar
3 tsp. tamarind juice
2 tsp. red chili powder
A pinch of asafoetida
1 tbsp salt
For the seasoning:
1 cup oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
1/4 tsp. urad dal (black gram)
1/4 tsp. fenugreek seeds
1 tbsp curry

Instructions

Make a coarse paste of the onions and keep aside.
Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it. Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.
Then add onion paste, ginger-garlic paste and sauté till golden brown. Turn off the stove and allow it to cool.
After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients. Mix well and store in an airtight jar. Refrigeration is required.
Allow the carrots to marinate in this mixture for 2 days. The pickle is then ready to serve. Serve with steam rice or curd (yogurt) and rice.