Gajar ki Kanji

Method

Peel the carrots, and cut them into 7cm/3" pieces, not too thin (about finger size, you can say).

Boil the water and add the carrots to it.

When the water comes to a boil again, shut off the heat and leave to cool.

Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.

In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong.

Do not keep the jar in the sun, after it is ready.