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• 1 kg carrots
  
• 50 gm salt
  
• ¼ cup vinegar
  
• ½ cup mustard oil
  
• 10 tsp chili powder
  
• 3 tsp turmeric powder
  
• 5 black cardamoms, crushed
  
• 5 tsp aniseeds
  
• 5 tsp mustard seeds
  
• 5 tsp pepper corns
  
• 3 bay leaves, crushed
  
• 3 thumb-sized cinnamon sticks

Directions for making Carrot Pickle:

1. Wash carrots. Slice off tops and cut vertically in 2 to 3 pieces. Slit each piece horizontally, twice at right angles.
2. Coarsely pound mustard seeds, aniseeds and peppercorns.
3. Break cinnamon sticks into bits.
4. Mix salt, chilli powder, turmeric powder, vinegar and ¼ cup mustard oil.
5. Add pounded ingredients, cinnamon sticks, cardamoms and bay leaves to vinegar mixture.
6. Transfer carrots to airtight jar.
7. Pour the remaining mustard oil mixture and seal.
8. Cover jar with black cloth to product from light until ready to eat. Takes 3 to 4 days.
9. Shake the jar once or twice a day to mix the ingredients well.
10. Enjoy your Carrot Pickle. Hope you love this Indian recipe.

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