Ingredients

• 1/2 kg - carrots (peeled and cut lengthwise)
• 2 onions (made into a coarse paste)
• 1/2 tbsp - ginger garlic paste
• 2 red chillies
• 2 tsp - coriander powder
• 1 tsp - mustard powder
• 1/4 tsp - fenugreek powder
• 1/2 tsp - cumin powder
• 1.5 tsp - Jaggery powder
• 3 tsp - lemon juice or vinegar
• 2 tsp - chilli powder
• 1/4 tsp - mustard seeds
• 1/4 tsp - cumin seeds
• 1/4 tsp - black gram
• 1/4 tsp - fenugreek seeds
• Asafoetida, a pinch
• Turmeric powder, a pinch
• 1 cup - cooking oil
• 1 sprig curry leaves
• Salt as required

How to Make Carrot Jaggery Pickle

• Heat oil in a wok.
• Add mustard seeds, cumin seeds, fenugreek and black gram.
• Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.
• Add onion and ginger garlic paste.
• Fry till it turns golden brown.
• Switch off the flame and allow it to cool.
• Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.
• Mix well.
• Store in an air tight bottle.