- 250 gm black carrots
- 6 cups water
- 3 tbsp mustard seeds-powdered
- 2 tbsp salt
- Peel and cut the carrots to finger-size in length.
- Boil the water and add the carrots to it.
- When water boils again, shut off heat and leave to cool.
- Add the salt and ground mustard, transfer into jar with lid.
- Mature in the sun for about 3-4 days.
- Take out of sun once taste of mustard is strong enough.
- Serve before meals with the pieces of carrot in it or on the side.