Top and tail the carrots, then peel. Coarsely grate the carrots, and set aside.
Tail the green chillis and split in half. Remove the ribs and seeds if you want to tone down the heat. Add to the carrots.
Zest and juice the lime. Mix in with the vegetables.
Peel the onion, and thinly slice into half-moons. Rub the onion with the salt, and combine with the vegetbles.
Coarsely crush the whole spices in a mortar and pestle, mix with the turmeric. Combine with the carrots, and set aside until ready to serve.
«This pickle really imrpoves with time, and will easily keep for a week. Also, for extra zip use yellow mustard seeds instead of the dark seeds.»