Scrape and slice the carrots lengthwise.
Add salt and leave to marinate for half an hour. Wash and drain.
Slit the green chillies lengthwise and remove seeds.
Add to the carrots together with salt, turmeric, red chilli powder and garlic.
Mix well. Add the vinegar and unheated oil.
Marinate in refrigerator for 24 hours before serving.
Pleasebe judicious and courteous in selecting your words.
Instead of green chillies, i used 8 slices of pickled jalepeno's and used red wine vinegar. So I just tasted pre- 24 hr marinating time and it already tastes really yummy. This will be served as part of my Easter meal tomorrow.
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