Sterilize a glass bottle/jar by washing well and dry it placing in the sun's heat for 1 or 2 days.
Place the carrot pieces in the jar.
Season with salt, mustard seeds, green garlic pieces and red chilli powder.
Add water to fill up the jar.
Close the lid tightly.
Place the jar in a warm corner in the kitchen for 2 days.
Once in a day, give it a good shake.
The pickle will be ready on the third day.
It will last for about 15 days if placed in the fridge.
If kept out, use it within 7 days.
Use a clean and dry spoon to serve.
This pickle goes very well with rice and dal.
Double the ingredients for a bigger batch.