6 carrots washed and cut
Pour a cup of vinegar over carrots and leave for an hour
Heat up a cup of oil. To the oil add a teaspoon of turmeric powder and a teaspoon of mustard seeds.
Drain carrots and add three tablespoons of pickle masala two teaspoons of salt a teaspoon of sugar.
Mix well and add cooled oil.
Bottle and refrigerate.
Prepared, tried and tested by: Sureka Jaichund
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