Ingredients:

250 - 300 gms each of the following vegetables

Capsicum                  

Raw Mango                            

Carrot                            

Gerkins (Tendli)              

Raw Papaya                          

200 gms salt

2 pods garlic

½ cup curry leaves

2 tsp. mustard

½ tsp. hing (Asafoetida)

½ cup sugar

2 tsp. turmeric powder

½ cup vinegar

3 - 4 mugs  boiled and cooled water

To be dried in the sun:  

200 gms Kashmiri Chillies

½ tbsp jeera

1 tbsp pepper

1 tbsp Mustard

To be roasted:

1 tbsp methi seeds

1 tbsp channa dhal

1 tbsp moong dhal

1 tbsp white sesame

Method:

Cut the vegetables except capsicum  into small cubes and marinate  them in  200 gms salt over night and place a heavy item on top.   Next day.  Powder very finely chillies ( deseed 10 to avoid more spice),  jeera, pepper and mustard.  When finely ground add the roasted methi , sesame, channa and moong dhal and powder coarsely.  Keep aside.

Remove the vegetables from the salt water, squeeze them and remove the excess salt water.  Cut the capsicums into small cubes and wash in previously warmed and cooled water with little salt. Drain and squeeze well to remove excess water. In a heavy bottomed steel vessel put all the vegetables.  Add the powdered masala, turmeric powder, hing, vinegar  along with 3 mugs of  water.

Heat 200 gms sesame oil  (teel) and splutter mustard seeds, add curry leaves and finely chopped garlic and fry well.  When this cools add it to the vegetables.

Boil 1 cup water and add 1 cup sugar  keep stirring till it becomes little thick, when cooled pour over the vegetables.  Mix well and bottle the pickle and refrigerate it.

This pickle is not long lasting, should be used within 2 months.

For VIDEOS - Click Here