Gajar Ka Achaar - Carrot Pickle

• Cut the tops and tails off the carrots and then cut them into small 1/2" cubes.
• Heat the oil in a deep pan, on medium heat, till very hot. Add the whole spices and fry for 30 seconds or till popping and spluttering stops.
• Add the carrots, salt and ginger. Mix well. Stir often and cook till carrots are slightly soft. Remove from fire.
• When cooled slightly, add the lime/ lemon juice. Put the pickle into a sterilized jar with a tight lid. Keep in the sun daily for 2 weeks. This will cause the pickle flavors to develop nicely.
• The pickle will keep outside the refrigerator, for a month. To store longer (not more than 8 weeks) keep in the fridge. Stir the pickle with a dry spoon every few days.

Handy tip: Never put a wet spoon into a pickle jar! This will cause the pickle to go bad.