Assemble all ingredients together to avoid last minute rush.

Wash and peel carrots. Pat dry with kitchen towel. Now, cut carrots into slightly thick 1 ½ inch long juliennes. Do not cut into a thin stripe as they will turn mushy after pickle gets matured or too thick.

Wash ginger and green chillies as well. Peel the ginger and cut ginger stripes length likewise carrot stripes but thinner than carrots as ginger has a strong flavor.

To prepare green chilies, first, slit chili into half and then cut into 1 ½ inch long pieces.

Add water in a Saucepan and bring it to boil on high flame.

Now, add carrots juliennes and cook for 2 minutes. Drain the water immediately.

Spread the carrot sticks on the clean kitchen towel and let it dry out completely. Make sure there should be no moisture in them. If you have access to the direct sunlight then keep them under sunlight for half an hour. Or let them dry at room temperature for 1 day or overnight. If in a rush, pat dry with a kitchen towel.

Now in a Mixing Bowl, add mustard seeds, red chili powder, salt, and sugar. Mix well.

Then, add tamarind pulp, oil and mix the masala very well.

Now, add dried carrots, green chilies and ginger and mix well.

Cover the Mixing Bowl and let it mature for 1 day in the refrigerator. Do stir once or twice. You will notice the green chilies will become darker in color.

The taste of Carrot Pickle enhances after few days of maturing.

Store in an Airtight Container. Enjoy Carrot Pickle to spice up any simple food!