Wash and wipe green chilies and carrots.

Chop carrots into batons and chilies lengthwise of the size of carrots.

Take a glass bowl add carrots,chilies and salt in it and mix well.

Keep it covered for 2-3 hours , so carrots will release its extra moisture .

Now drain the carrots in a colander to drain all the water.

Spread the carrots and chilies on a muslin cloth and spread either in sunlight or under the fan till its the extra moisture dries up.

It will take about 2-3 hours in sun and 5-6 hours inside the room.

Now take a bowl and add oil,vinegar,lemon juice , half tsp salt and mustard kuria and mix well till it becomes like a smooth mixture.

Add carrots and chilies in the mixture and mix well.

Cover the bowl with a lid and keep in sunlight for 2-3 days and keep mixing in between.

Then transfer the pickle in a glass jar and keep refrigerated.