Carrot Pickle - the instant variety

I found this on Just Homemade - and R had used some very colourful fresh carrots and the photographs were lovely and it seemed so easy.  For a change we had just seasoned curd rice for dinner and this seemed the right thing to make with it.  I used just one chili and maybe it could have just passed off as a tasty salad.  Call it what you will, but it is simple to make and tastes great.

Ingredients:
Carrots / Gajar - 1 medium - for best results use tender baby carrots - in that case use 2-3 nos
Green chilies - 2 nos - slit lengthwise
Mustard powder - 1 tsp - (I used a mixture of mustard and fenugreek seeds) - it is recommended that you use the yellow mustard
Lime juice - 1 tsp
Olive oil - 1 tsp
Salt to taste
Turmeric - pinch

Julienne the carrot
Add the rest of the ingredients.
Toss
Serve

As simple as that.
If it lasts beyond one meal. Put in bottle and refrigerate.  Said to last for 3-4 days.