Wash and peel the carrot skin and chop them in your preferred shape. I chopped them lengthwise.
Steps
In a glass bowl or steel vessel, (as we will pouring hot tadka, plastic container is not preferable) add the chopped carrots.
Add the red chilly powder, methi powder, turmeric and salt and mix well.
Make sure the spices are well incorporated.
Then in a separate tadka pan, heat oil. Once the oil is hot, add the mustard seeds and hing. As they start to splutter, add it to the spiced carrots and mix well.
That’s it. Yummy carrot pickle is ready. This stays up to 10 days when refrigerated.
Notes
About ½ of mustard powder can be used along with other spices. It increases the shelf life.
Kalonji or Nigella seeds can be used along with tadka for additional flavor.
Adjust the salt and spices as per your preference.