Quick Carrot Pickle

This is one of the outcomes of experiments in my kitchen. I didnt know its going to be a success. We can prepare this pickle in 15 mins and can be served on the same day. Hmm, adjusting the salt was a very tricky task for me, succeeded after adding  for several times.  I had to prepare curd / yogourt rice for an occasion. I took this pickle along with yogourt rice. Everyone liked it. Give it a try.  Have fun...

Preparation time: 15 min
Yeild: Approximately 700 gms.

Ingredients:

• 3 medium size Carrot
• 2 tbsp  Green Chilies chopped
• 1/4 cup grated Ginger
• 1 large Yellow Lemon chopped( optional)
• 1/4 cup large lemon squeezed (plz see the note)
• 3/4 Red Chili powder( I used 1/2 cup regular and 1/4 cup extra hot chili powder)
• salt to taste ( about 5 tbsp)

For tempering

• 1 tbsp Mustard seeds
• 1 tsp whole Fenugreek seeds / Methi seed
• 1 1/2 tsp Turmeric powder
• 1/4 tsp Asafoetida / Hing
• 2 tbsp cooking Oil

Method:

• Cut the Carrot into 1 inch long slightly thin slices( you can cut however you want, but do not make too small pieces).
• Heat the Oil in a griddle. Add mustard seeds and  Fenugreek seeds. Once the Fenugreek seed starts changing the colour to light brown add chopped Green Chilies, grated ginger. Saute for a min. Add Turmeric powder and Hing. Saute for 40 secs.
• Add chopped Carrot, saute for about a min.
• Now add the Red Chili powder and salt to taste. Add about a cup of water. Add chopped lemon. Mix well and bring into boil. Do not cook for long time. Carrot should be crunchy.
• Add the lemon juice and cook for 1 more min. 
• Allow to cool. Transfer into a bottle  and refrigerate.

Note:
You can skip the chopped Lemon if you do not like it. But,substitute chopped lemon with its juice.