Ingredients

• 1/2 kg - Thendlin, cut in small pieces
• 1/2 kg - Carrots, cut in small pieces
• 1/2 kg - Papaya, cut in small pieces
• 1.5 cups salt, boiled in 2 cups water
• 1.5 cups - Salt
• 1 bottle - Vinegar
• 200 gms - Dry red Kashmir Chillies
• 25 gms - Jeera/Cumin
• 25 gms - Mustard Seeds
• 25 gms - Turmeric Powder
• 1/2 kg - Sweet Oil
• A Few Curry Leaves
• 1 tsp - Asafoetida

How to Make Mixed Vegetable Hot Pickle

• Mix the vegetables with 1.5 cups salt.
• Place them in a vessel, and keep a weight over it for one day.
• The next day, remove them from the brine and dry them for 2 days in the sun.
• Broil all the masala (roast on a tawa), and grind with vinegar.
• Boil 1.5 cups of salt in 2 cups of water for half an hour, then add the vinegar and boil for just a few minutes.
• Remove from heat.
• Mix the ground masala and the vegetables in the salt and vinegar water.
• Heat the sweet oil and fry the curry leaves and asafoetida. Put it in the pickle.
• Bottle the pickle, when it is cool.