Mixed vegetable Pickle

How to Prepare

1. Wash and thoroughly dry all vegetables (carrots, cauliflower, green beans, and raw mango).
2. Chop the vegetables into small, uniform pieces.
3. Heat mustard oil in a frying pan until it reaches smoking point, then let it cool slightly.
4. In a large mixing bowl, combine the chopped vegetables with salt, turmeric powder, red chili powder, mustard seeds, fenugreek seeds, and asafoetida.
5. Add the cooled mustard oil to the vegetable mixture and mix well to coat evenly.
6. Transfer the mixture into sterilized glass jars, ensuring no air pockets remain.
7. Cover the jars with a muslin cloth and place them in sunlight for 3-4 days to ferment.
8. After fermentation, seal the jars with airtight lids and store in a cool, dry place.
9. The pickle will be ready to consume after 7-10 days of maturation.