Chilli Carrot Pickle

Wash and pat dry carrots and chillies. Cut both lengthwise.

In a bowl, add split mustard, lemon juice, salt, turmeric powder and oil. Mix everything very well. Now add cut carrots and chillies to it and mix it well. Cover and keep it for 4 to 5 hours. Now store it in an air tight container in the fridge.

Chilli and carrot pickle can be served with parathas, theplas, puris or it can be served as a part of a main meal.