½cupoil mustard or vegetable oil or vinegarsee notes
Salt as per taste
Instructions
Clean, peel and dry the carrots. Cut the carrots into 1 ½- 2 “ inches pieces.
Wash and dry the green chilli slit it in half vertically. Slit the chilli vertically, and cut then into 1 ½ “ pieces.
Add the carrots, chilli, turmeric powder and salt to a bowl. Mix it well
Coarsely crush the fennel and fenugreek seeds using a mortar and pestle or a spice grinder. Add it to the bowl and mix well.
Add oil or vinegar and mix well. Make sure all the vegetables are fully coated completely.
Transfer the mixture to a clean glass bottle or in a mason jar. Top with more oil or vinegar if needed to cover the carrots and chili. Store the carrot achar / pickle for up to two weeks if using oil and up to a month or longer if using vinegar.