Carrot Pickle Recipe (Gajar Ka Achar)

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½ cup (1 medium) carrot ( chopped to tiny cubes)

⅓ teaspoon salt ((adjust to taste))

3 tablespoons oil ( (more if needed))

2 tablespoons ginger ( or half amount of garlic, peel & fine chop)

⅛ teaspoon turmeric (/haldi)

¼ teaspoon methi seeds ( (or 2 generous pinches powder))

2 teaspoon mustard seeds ( or 1 tsp mustard powder )

2 teaspoons Kashmiri red chili powder ( (adjust as needed))

¾ to 1½ tablespoons lemon juice ( (or vinegar, adjust to taste))

Dry roast methi seeds on a low heat until aromatic. As soon as they begin to change to slightly dark color switch off the stove and add mustard.
Cool them and grind to a fine powder.
Rinse carrots & ginger thoroughly and peel them. Air dry or wipe dry with a cloth to remove moisture.
Chop them to tiny cubes and set aside. Next chop ginger or garlic as well.
Pour oil to a pan and heat it. When the oil turns sizzling hot, add chopped carrots, ginger and mix. Turn off the heat. If you want soft carrots in the pickle, you may cook them in the oil for 3 minutes.
Add the rest of the ingredients except lemon juice and mix well.
Cool it and then add lemon juice or vinegar. Taste test and add more salt or spices to taste.
Store carrot pickle in a clean, dry airtight glass jar. Refrigerate and use after 2 to 3 days.