|5 cup||Vegetables (carrot, beans,radish,chow-chow,big onion,cauliflower,small onion,bittergourd,peas, raw manathakkali …etc)|
|8 no||Green chili (slit open 1 inch)|
|½ no||Raw mango (cut in to pieces)|
|12 clove||Garlic (cut thin strips)|
|8 no||Red chillies(adjust as per per individual’s preference)|
|2 inch||Ginger (crushed)|
|4 tsp||Hing powder|
|1 cup||Red chili powder|
|¼ pint||Gingely oil[preferred] (150ml)(increase if needed)|
|3 no||Crushed bayleaf|
|2 tsp||Mustard seeds powder|
|3 tsp||Methi powder|
|1 tsp||Turmeric powder|
|2 cup||Salt (approx) (adjust accordingly)|
|1 tsp||Mustard seed|
|A pinch of sugar (optional)|
- Wash well & drain the vegetables.Cut them in pieces. remove the moisture by using a thin muslin cloth.Chop 4 lemons & squeeze the other 8 lemons and keep aside.
- Heat oil and splutter mustard seeds,bay leaf and hing powder. Add the vegetables,garlic, ginger,green chillies,red chillies,mango & lemon pieces and fry for few minutes .
- Then add chilli powder, salt, haldi & methi powder and mustard powder.Fry for a while.
- Remove from flame & cool the pickle.
- Add rest of the lemon juice & mix well..
- Oil should cover the pickle completely.
- Transfer the pickle to clean jars and cover with a non-metallic, airtight lid. Store in a cool, dark place
- Mix the pickle every 4 hours for 1 day.
- serve the pickle with parathas/chappathi.