A pack of washed and peeled carrots
2-3 tbsp mustard seeds
1-2 tbsp red chilly powder
1-2 tbsp Salt
2 tbsp White vinegar
Recipe:
1. Wash and peel carrots.
2. Cut into thin lengthwise pieces. Let it dry at room temperature for 1-2 hours or in sun for an hour.
3. Grind mustard seeds and add salt, red chilly powder.
4. Add the spices to carrots and mix thoroughly. As soon as the spices are added carrots start losing water. Add vinegar.
5. Mix thoroughly and transfer into pickling jar. Keep at room temperature for a week with intermittant and regular shaking of the closed lid jar. Enjoy with parathas and meals. Stores well at room temperature for a month.
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