Sterilize your jars and lids, by washing them in very hot water. Leave them to dry. You can use any jars as long as they are airtight.
Wash and peel the carrots, before cutting them into sticks. You can do this by hand or use a foodprocessor.
Chop the yellow or green chilies into chunks of about 2,5 cm (1 inch) long.
Peel and chop ginger into small pieces. Add to a blender along with the red chilies (without stem)and cumin-, mustard- and fenegreek seeds. Process into a paste. Add a bit of the vinegar if the mixture is to dry.
Heat the vegetable oil in a heavy bottomed pan and add the paste. Fry for about 2 minutes. Make sure to stir occasionally
Add the chopped carrots and cook for another 5 minutes.
Add the chopped yellow or green chilies, along with salt, sugar and the rest of the vinegar. Bring the mixture to a boil and let it reduce for 3 to 4 minutes.
Scoop the pickles into your prepared jars and put on the lids. Let the jars cool a little bit before turning them upside-down. Then leave them to cool down completely.
Letting your jars cool while upside-down, should create a vacuum. If one of your jars turns out not to be completely vacuum (there always seems to be one), simply use this one first.