250 g carrots, peeled & cut into thin sticks 1/2 lb
5 ml salt 1 tsp
2 ml coarsely ground mustard 1/2 tsp
1 ml ground turmeric 1/4 tsp
2 ml cayenne powder 1/2 tsp
few small green chilies, split in half
10 ml vinegar 2 tsp
Mix all ingredients together and leave for at least an hour before serving. This pickle will keep in the refrigerator for up to two weeks.
Serves 4