Dry roast coriander seeds, fennel seeds, cumin seeds, mustar seeds and red chili for a minute or so on low flame until aromatic. Add fenugreek and turn the flame off. Stir a few times.
Allow to cool down and grind into a coarse powder.
Place the carrots, ginger and green chilies in a heat safe bowl.
To the carrots, add the coarse powder as needed, salt, turmeric powder, garam masala, nigella seeds, paprika powder and vinegar. Mix well.
In a pan, heat mustard oil to its smoke point. Add this hot oil to the carrots immediately.
Mix, taste and add lemon juice as needed. Adjust salt.
Pickle is ready! Enjoy with your favorite sabzi or dal chaawal.
STORAGE: Allow the pickle to come to room temperature and transfer to a container.
