Peel carrots and radish. Wash them thoroughly and pat them dry. Cut them in thin 1 inch pieces.
Grind yellow and black mustard seeds to coarse powder. Take chopped carrots and radish in a mixing bowl.
Add hing, red chilli powder, turmeric powder, green chilli. Also add salt, mustard oil, ground mustard and lemon juice. Mix everything well.
Instant carrot radish pickle is ready. You can eat it after 4-5 hours.
Store it in glass bottle in fridge. Carrot pickle will last at least for 1 to 2 weeks.