In a pan, dry roast mustard seeds and fenugreek seeds until mustard seeds begin to pop and fenugreek seeds slightly change color.
Remove from heat and let it cool down completely.
Either in a mortar-pestle or blender, blend roasted mustard and fenugreek seeds until smooth. Set aside.
In the same pan, heat gingelly/sesame oil. Add mustard seeds and roughly torn dried red chilly.
As mustard seeds begin to pop, add fresh curry leaves and asafoetida.
Next add the finely chopped carrots and quickly fry it off for 2-3 mins on medium flame.
Add turmeric powder, roasted & blend mustard and fenugreek powder, red chilli powder and salt.
Mix well and remove it from heat. Check for salt and spiciness. Adjust as needed.
Once the mixture has completely cooled down, add fresh lemon juice. Mix well.
Store in an airtight container in refrigerator. Use clean, dry spoon for shelf life upto 2 weeks. Serve as a side dish with rice or roti or even bread.
Note –
Both mustard and fenugreek seeds roasted and powdered add a hint of spiciness and bitterness (respectively) to the otherwise sweet carrots.
I used Delhi Carrots (long bright red ones) for this pickle, if not available use regular orange carrots.
It is not necessary to cook the carrots but stir frying on medium flame for 3-4 mins helps increase the shelf life and remove the raw smell.
Add lemon juice only after the mixture has cooled down completely. Else, it might turn bitter.
Curry leaves, sesame oil and asafoetida are very essential for this pickle – don’t skip these.
Adjust red chilli powder as per spice preference.
Store the pickle in an airtight container in the fridge for long shelf life.