Quick Carrot & Radish Pickle

Wash and pat dry the carrots and radishes, then finely slice them. Place on a kitchen towel to dry, preferably overnight.

In a large pan or kadhai, heat 2 tbsp oil over medium heat. Add finely chopped ginger and sauté briefly.

Add sliced radish and carrots, stir-frying for 1-2 minutes until they slightly shrink. Transfer to a plate and set aside.

In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add asafoetida, black mustard seeds, yellow mustard seeds, fenugreek seeds, dried red chillies, and curry leaves. Let it splutter.

Add Kashmiri red chilli powder, turmeric and salt to the pan. Mix well.

Combine the sautéed radish and carrots in the pan, ensuring everything is well mixed.

Turn off the heat and add vinegar and lemon juice. Mix well and allow to cool at room temperature.

After 5-6 hours, bottle the pickle in an air-tight jar or container and refrigerate.

Enjoy!