Carrot pickle

Carrot pickle - This is a type of instant pickle, a telugu style recipe. The pickle is spicy and tangy that comes from the lemon juice that is added. This can be stored for a month. This tastes good with plain rice or curd rice.
Ingredients
Carrot - 6 to 8  medium (about 250 gms/1 cup) - sliced 
Lemon juice - of 3 lemons
Garlic - 15 pods
Red chilli powder - 5 to 6 tbsp (reduce or increase according to your preference)
Mustard seeds - 5 tbsp
Fenugreek seeds - 1 rbsp
Salt - for taste (pickle needs more salt to prevent it from spoiling)
For tempering
Oil (I used gingely oil) - 1/2 cup
Mustard seeds - 3 tbsp
Red chilli - 4
Method - First we have to make the preparation. Remember that all the vessels, spoons, mixie you use has to be absolutely dry.
Peel the carrots and cut it into medium pieces. Keep it in a towel and allow it to dry. Dry roast the mustard seeds and make it into a powder. Dry roast the fenugreek seeds and blend it into a powder.
Take a wide mouthed bowl. Put the sliced and dried carrot in it. Add the red chilli powder, mustard powder, fenugreek powder and salt. Mix it well. Add the garlic pods and mix. Add the lemon juice and mix well.
For tempering take a kadai with oil. Heat it. When it is hot add the mustard seeds and allow it to splutter. Add the red chilli and fry it for a minute. Remove from heat and allow it to cool. Once it is cooled, add it to the carrot mix. Mix it well and store it in an air tight container. For the first 2 days mix the pickle daily. It is ready to use after 2 days.