Ananda's Spicy Carrot Pickles
This easy pickled chutney can transform rice and leftovers into something special. 13
optional, (if you can find it, found in Indian grocers)
chili pepper flakes
In a small bowl mix together the dices carrots, salt and lemon juice.
Heat the oil over medium-high heat until very hot and add the mustard seeds. Turn off the heat, add the remaining spices and let them sizzle for one minute.
Stir in the carrots so they are coated by the spiced oil.
Transfer to a clean jar with a tight fitting lid. Refrigerate for at least one week before using.