Dry roast the mustard seeds over high heat. When the seeds start to pop, put a lid on and roast while shaking the pan until browned.
Cut the carrots into 5 cm long and 5 mm - 1 cm wide sticks, and boil in salted water for 2 to 3 minutes. Drain while they're still crispy, and pat dry with paper towels.
Put the roasted mustard seeds in a grinding bowl, and grind coarsely using a pestle.
Mix the ground mustard seeds and ★ ingredients together.
Put the carrots, combined spices, lemon juice and oil in a jar or sealable plastic container. Leave in a warm room for 2 days. Shake the container whenever you think of it.
Finished. Serve with curry.
They will keep in the refrigerator for 2 weeks.
I stored the pickles in an empty jar. Ideally you want to leave some space in the jar so that you can shake it up.
Story Behind this Recipe
Achaar, or Indian pickles are indispensable to an Indian meal. This is the carrot version.
If you like spicy food, add sliced red chili peppers at Step 5. When resting the pickles for 2 days (Steps 5 and 6), do it in a heated room during the winter, and at room temperature during the summer. Store these pickles in a large empty jar in the refrigerator. They'll keep for 2 weeks.