Peel the 3 medium-sized carrots and cut them into 2-inch strips. Set aside.

Bring a pot of water to a boil over high heat. Once boiling, add the carrots and blanch them for 90 seconds to slightly soften them.

Drain the carrots in a colander or wire mesh strainer and let them dry completely as you prepare the remaining ingredients.

Slice the 3 green chilies (hari mirch) into long thin strips. Peel the fresh ginger. Cut the ginger into matchstick-like strips. Set these aside as well.

Lightly toast the fenugreek and cumin seeds in a dry pan over medium heat for 3 minutes until fragrant.

Using a blender, spice grinder, or mortar and pestle, grind the cumin, fenugreek, and mustard seeds into a coarse powder.

In a small bowl, combine the ground seeds, turmeric powder, Kashmiri red chili powder, tamarind, vinegar, and salt.

Heat ½ cup of mustard oil in a saucepan over medium heat. Once the oil is smoking hot, turn off the heat, and allow the oil to cool for 20 minutes. If using peanut oil or vegetable oil, you may skip this step, as it is just being done to mellow down the bitter flavor of the mustard oil.

Mix the oil into the spices with a small whisk or tines of a fork until smoothly combined.

Place the carrots, sliced green chilies, and ginger strips into a bowl, and mix the spiced oil into them.

Transfer the mixed carrot pickle to a sterilized, airtight glass jar. Press the pickle down with a spoon to remove any air bubbles and ensure it is tightly packed.

Close the jar with a tight-fitting lid and keep it at room temperature for 24-48 hours to allow fermentation to occur. During this time, the flavors will intensify and develop.

After the initial fermentation period, transfer the jar of pickles to the refrigerator. Let it mature in the fridge for up to 6 weeks. The pickle’s flavors will continue to develop as it ripens under refrigeration.