Wash & peel the carrots and green chillies and dry them completely.
You can use kitchen towel to wipe off any extra water.
Cut the carrots into long thick slices about the size of a finger.
Cut green chillies into 2-3 pieces..
Combine all the ingredients except oil in a bowl and mix well.
Heat the mustard oil/any cooking oil in a small pan and cool.
Add it to the carrot-green chilli mixture and mix well.
Transfer the mixture to an airtight glass bottle and keep the pickle in sun for 1 days.
The pickle is ready to be eaten now.