Here's how to make tangy all season Gajar Ka Achar at home in just 6 easy steps.

Prepare the carrots, wash, peel, and cut carrots into thin sticks. dry them completely to avoid moisture.

Dry roast the spices, in a pan, dry roast mustard, fennel, and nigella seeds for 1-2 minutes until aromatic. grind them coarsely.

Mix the spices, in a bowl, mix ground spices with turmeric, red chili powder, and salt.

Heat the oil, heat mustard oil until it smokes, then let it cool slightly.

Combine everything, mix the carrots with the spice mixture, pour in warm mustard oil, and add vinegar or lemon juice. stir well.

Store & rest, transfer the pickle to a sterilized jar and keep it in sunlight for 2-3 days to enhance flavors. enjoy with parathas or rice.