1 kg carrots
50 gm salt
¼ cup vinegar
½ cup oil
10 tsp chili powder
3 tsp turmeric powder
5 black cardamoms, crushed
5 tsp aniseeds
5 tsp mustard seeds
5 tsp pepper corns
3 bay leaves, crushed
3 thumb-sized cinnamon sticks
Wash carrots. Slice off tops and cut vertically in 2 to 3 pieces. Slit each piece horizontally, twice at right angles.
Coarsely pound mustard seeds, aniseeds and peppercorns.
Break cinnamon sticks into bits.
Mix salt, chilli powder, turmeric powder, vinegar and ¼ oil.
Add pounded ingredients, cinnamon sticks, cardamoms and bay leaves to vinegar mixture.
Transfer carrots to airtight jar.
Pour the remaining oil mixture and seal.