At first take 1kg carrots. Cut the heads and peel it. Then wash it few times with normal water and again wash it with hot water pouring salt in it. Select the carrot, not too thick not too thin. (Pro tip: Whenever you are making carrot pickle do wash it with hot water pouring salt in it, this enhances the cleaning process which adds longevity to the pickle shelf life.)

Now cut the carrots into thin pieces (longitudinal).

Now add ½ tbsp turmeric powder and ½ tbsp salt into the carrots.

Now mix everything very well.

Steam the carrots for 3 to 4 mins on high flame till it is 50% cooked.

When it is 50% cooked take it out on a plate and let it sun dry for 4 hours so that the moisture in it gets wither away.

Now let’s make the spice mix for the carrot pickle. Add 3 tbsp fennel seeds, 1 tbsp yellow mustard, 1 tbsp brown mustard seeds and ½ tbsp fenugreek seeds in a frying pan. (Pro tip: Fennel seeds enhance the flavour of the carrot pickle. Yellow mustard is optional.)

Now flame on the gas and sauté all the spices for 2 mins. (Pro tip: If you sauté the spices then the moisture inside it will wither away which enhances the self-life of the pickle.)

When it is done, take it out on a plate and keep it side for cooling.

Now add 200ml of mustard oil and heat the oil. When it is hot, turn off the flame and keep it aside for cooling. (Pro tip: Heating the oil makes the raw smell of the oil withers away and also add a nice flavour to the pickle.)

Till now the spices which are sautéed are cooled. Grind the spices into a coarse powder.

Now add pinch of asafoetida into the oil (lukewarm). (Pro tip: Asafoetida enhances the flavour the pickle but if you want, you can skip it.)

Now add 1 tbsp Kashmiri red chili powder, 1 tbsp red chili powder, 1 tbsp salt, 1 tbsp turmeric powder, 1 tbsp brown mustard seeds, 1 tbsp yellow mustard seeds, ½ tbsp fenugreek seeds and ½ nigella seeds.

Now mix everything very nicely.

Now add the sun-dried carrots and spice mix into it. Mix it very nicely.

Your carrot pickle is ready. Store it into a sun-dried jar and enjoy the delicacy.