Instant Carrot and Green Chili Pickle

Ingredients

• 2 cups Carrots, peeled and cut into 2-inch batons
• 6 pieces Green chilies, slit lengthwise
• 3 tablespoons Mustard oil
• 2 tablespoons Yellow mustard seeds, coarsely ground
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 0.25 teaspoon Asafoetida (Hing)
• 1.5 teaspoons Salt
• 2 tablespoons Lemon juice
• 1 tablespoon Fennel seeds, coarsely ground(optional)

Instructions

1. 1

   Wash the carrots and green chilies thoroughly and pat them completely dry with a kitchen towel to ensure no moisture remains.

2. 2

   Cut the carrots into thin 2-inch long strips and slit the green chilies vertically.

3. 3

   In a small pan, heat the mustard oil until it reaches its smoking point, then turn off the heat and let it cool slightly for 2 minutes.

4. 4

   In a large mixing bowl, combine the carrots, green chilies, ground mustard seeds, fennel seeds, turmeric, red chili powder, and salt.

5. 5

   Add the asafoetida to the warm mustard oil, then pour the infused oil over the vegetable and spice mixture.

6. 6

   Add the lemon juice and toss everything together thoroughly until the carrots are evenly coated with the spices.

7. 7

   Transfer the pickle to a clean, dry glass jar and press down firmly with a spoon.

8. 8

   Allow the pickle to sit at room temperature for at least 2 hours before serving to let the flavors develop.