Step 1

Dry roast the fenugreek seeds in a hot pan, then turn off the heat and add the mustard seeds.

Step 2

Allow them to cool then grind via a coffee grinder or mortar and pestle into a fine powder.

Step 3

Peel and wash carrots, pat dry and chop into small cubes.

Step 4

Peel and wash ginger, pat dry, slice and dice into small bits.

Step 5

Add garlic to ginger and set aside.

Step 6

Heat in oil in a saucepan, when oil is hot add carrots and ginger and mix well.

Step 7

Turn off the heat under the pot and add all other ingredients (except vinegar/lemon juice) and mix well in the hot pot.

Step 8

When the carrots have cooled add vinegar/lemon juice, mix well and taste for salt.

Step 9

Store in an airtight jar and keep in the fridge. Carrots will taste better and better as the days go by.