Wash and peel the carrots. Cut into required size. Refer to the pics.
Boil water in a pan. Ad a tsp of salt to it. Add carrots in boiling water for 4-5 minutes. then drain the water completely. Keep it to dry. the carrots should be completely dry before making pickle.
Peel, wash and dry garlic cloves. Cut the big cloves in half.
Dry roast cumin, fennel and fenugreek seeds and crush coarsely with mortar and pestle.
Once the carrots are dry, heat mustard oil in a pan, when the oil heats to smoking point, switch off the gas slightly cool the oil, after 1-2 minutes, add all the spices along with salt and mix well.
Add carrots and garlic and mix well.
In a separate pan, add vinegar, switch on the pan, add jaggery, mix and heat the mix till jaggery dissolves. Take off from the gas/stove once jaggery dissolves. Let it cool .
Once it completely cools down,add to the carrots. Mix well. Transfer the carrots to an airtight glass container and keep it in bright sunlight(preferably) fro 2 days.
After 2 days use as required with your favourite meal.