Ingredients:
– 2 cups of assorted vegetables (carrots, cauliflower, green chilies, etc.)
– 1/2 cup of raw mango, chopped
– 1/4 cup of ginger, chopped
– 1/4 cup of garlic, chopped
– 2 tablespoons of mustard seeds
– 1 tablespoon of fenugreek seeds
– 1 tablespoon of fennel seeds
– 1 tablespoon of red chili powder (adjust to your spice preference)
– 1 tablespoon of turmeric powder
– Salt to taste
– 1/4 cup of vegetable oil
– 1/4 cup of vinegar
Instructions:
1. Prepare the Vegetables: Wash and cut the assorted vegetables into small, bite-sized pieces. Ensure they are thoroughly dry.
2. Mix the Spice Blend: In a bowl, combine mustard seeds, fenugreek seeds, fennel seeds, red chili powder, turmeric, and salt. Mix them well.
3. Heat the Oil: Heat the vegetable oil in a pan until it’s hot. Remove it from heat and let it cool for a few minutes.
4. Blend Spices and Oil: Pour the hot oil over the spice mixture. Mix well to create a flavored oil.
5. Combine Vegetables: In a clean, dry container, layer the chopped vegetables, raw mango, ginger, and garlic.
6. Add Spiced Oil: Pour the spiced oil over the vegetables. Ensure all the vegetables are coated evenly.
7. Introduce Vinegar: Pour in the vinegar and give it a final stir.
8. Store: Transfer the mixed pickle into a clean, airtight glass jar. Make sure the pickle is fully submerged in the spiced oil.
9. Maturity: Let the pickle mature for a few days to allow the flavors to blend. Store it in a cool, dark place.
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