Step 1

In a large pan, heat the mustard oil till it reaches smoking point then let it cool down completely.

Step 2

Wash all the vegetables well. Then spread them out to dry on a kitchen towel.

Step 3

When completely dry, peel and chop vegetables. Cut cauliflower into large florets, Dice green chillies, cut the carrots into long finger thick batons.

Step 4

Chop green mango, lemons into eight pieces each, cut turnips into wedges.

Step 5

Chop ginger into Juliennes and combine in a large dry clean mixing bowl with the Karonda.

Step 6

In another pan, dry roast the mustard, fennel and fenugreek seeds individually.

Step 7

Then cool and grind together to a powder.

Step 8

Add the turmeric and chilli powder and pulse a little more to combine.

Step 9

Add the spice mix to the prepped vegetables along with the oil & vinegar.

Step 10

Mix thoroughly so that the spice mixture is evenly coating the vegetables.

Step 11

Transfer pickle to a sterilised, cean dry pickle jar, close lid & shake well.

Step 12

Keep the jar in the sun for 5-6 days shaking daily in the morning & evening.

Step 13

The pickle should be ready in 1 week.