Indian pickled carrots

• 3 tsp coriander seed
• 3-8 chilies, dried
• 1 tsp anis seed
• 3 cardamoms, green or white; grind together in mortar
• 3 cm ginger root, diced; mix together, grind (in mortar)
• 1 tsp cumin powder (or 3 tsp seed ground)
• 1 tsp curcuma powder
• 1 tsp cayenne powder
• 3 curry leaves
• 1.5 tsp black mustard seed
• 1 Tbsp salt
• put everything into 500 ml jar and add about 1 Tbsp water, to moisten spices.
• Cut carrots in 1/2 - 1 cm dices, fill up jar.
• Add sun flower oil until liquid reaches 1/4 up to 1/2 of the jar`s height.

This is good after about 2 days in the fridge. Keeps up to 2 weeks.