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INGREDIENTS :
3 Carrots (3 cups sliced pieces)
Green chili (3/4 cup chopped)
Ginger (1 cup slice lengthwise)
10 Limes (½ cup juice) OR 4tbsp lime juice + 3 tbsp white vinegar
½ cup vegetable oil (Gingelly / mustard oil)
2 tbsp. chili powder
¼ tsp Hing (asafoetida)
½ tsp turmeric powder

Dry Roast :
2 tbsp. mustard powder
1 tsp cumin seeds
1 tsp methi (fenugreek )seeds
1 tsp fennel seeds

METHOD :
Clean, wash and allow the vegetables to air dry for 1-2 hours (Sun dry is more better). Make sure the veggies are thoroughly dry. There should be no moisture left.
Peel and chop carrot, ginger into thin slices/lengthwise. Chop /slice green chilies . Take chopped vegetables in a big bowl, add 3 tbsp. salt and mix well. Sprinkle 1 tbsp salt on top layer, cover and keep aside for 24 hours.
Dry roast methi. mustard, cumin , fennel seeds until aromatic and grind into a fine powder.
Heat ½ cup oil in a pan until smoky. When it comes down to warm remove half in separate pan and add Hing, turmeric powder, sauté for few seconds on low heat and turn off the heat. And then let oil come down to room temperature.
Now after 24 hours, Add ground spice powder, Oil with hing and turmeric, chili powder to the salted veggies and give a good mix and it's done.
Here crunchy, spicy veg pickle is ready to serve. Transfer the pickle to a clean dry jar. Add remained oil on top layer of the pickle . Pickle needs to be covered in oil at all times. Less oil could cause the pickle to go rancid. By adding oil, pickle stays fresh for months at room temperature.

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