Ingredients

• cauliflower pieces - 2 cup
• carrots - 250 gm
• tender raw mangoes - 5 to 6
• salt - 1/2 cup + 7 tbsp
• chilli powder - 1/2 cup
• mustard - 1/2 cup
• asafetida - 1 tsp
• turmeric powder - 1 tsp
• green chillies - 10 gm
• ginger - 15 gm

How to Make Mango And Vegetable Pickle

• Cut cauliflower into small pieces and mix with 3 tbsp of salt.
• Cut carrot and mangoes into small pieces and mix with 4 tbsp of salt.
• Next day, squeeze out the cauliflower pieces (discard water) and mix with carrot and mango pieces.
• Dissolve remaining salt in 1 cup of water. Boil and cool.
• Use some of this water to grind mustard to a coarse paste.
• Mix the ground paste with chilli, turmeric and asafetida powder and remaining salt water.
• Mix it with vegetable pieces. Add chopped green chillies and ginger.
• The pickle will be ready to use the day.
• Keeps well for about 8-10 days and a couple months in fridge.