Ingredients

Instructions

  1. Shred carrots and place in a bowl, set aside.
  2. Heat oil in a wok or skillet on medium heat until hot, pour in mustard and cumin seeds. Cover wok or skillet because they splutter and might pop into your face!
  3. As soon as the spluttering stops and they become fragrant, remove wok or skillet from stove, add sugar, salt, chili pepper and tumeric, stir until you get a smooth paste.
  4. Cool about 5 minutes.
  5. Stir warm spice paste into carrots, add lime juice and mix well.
  6. Chill for about 30 minutes before serving, then mix well again and serve.