firstly, in a large pan add 2 tbsp of oil and to that add ginger juliennes (thick pieces of ginger).
furthermore, add chopped carrot and saute.
saute on medium flame for 1 minute. keep them aside. over frying makes carrot soft and loose crunchiness.
next to the same oil, add 3 more tbsp of oil.
once the oil is sufficiently hot, add mustard seeds, red chilli, hing and curry leaves. saute till the mustard seeds splutter.
furthermore, add 2 tsp of chilli powder, turmeric powder, mustard powder, fenugreek powder and salt. to prepare fenugreek powder and mustard powder, dry roast then powder them.
give a good mix and switch off the flame. adding spices to oil gives bright red colour to you pickle. and also be careful not to burn down the spices.
now add fried carrot and ginger.
additionally, add a tsp of vinegar.
also add juice of 2 lemons. add more or less according to your preference. however, it helps to prevent pickle from spoiling.
then give a good mix.
once the pickle is cooled completely transfer to a glass jar. and clean the sides with the help of tissue paper.