Peel the skin of Carrots.

Cut the edges from both the sides and then cut into lengthwise into small pieces.

Now cut the chillies into length wise and ginger into.pieces.

Roast the ajwain and methi lightly in a pan till light brown. Remove from pan.

Grind the roasted ajwain and methi along with the rai (mustard seeds)

Pour oil in a pan to heat till you see smoke coming out.

Put hing, carrots, ginger, chillies in the oil.Fry for few minutes.

Add Haldi and salt.

Off the gas.Now add red chilli powder and ground spices.

When the mixture cools add lemon juice and salt and mix well.

Your Carrot Pickle is ready to serve