Ingredients:
  • Mixed, finely chopped vegetables - 4 cups
  • Lemons - 6 large
  • Red chilli powder - 1/2 cup
  • Salt to taste (gen requires a large amount)
  • 1/2 cup Oil
  • Mustard seeds - 1/2 tsp.
  • Fenugreek - 1/2 tsp.
  • Cumin seeds - 1/2 tsp.
Method:
  1. Dry roast and powder the fenugreek and cumin.
  2. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture.
  3. Mix together salt, chilli powder and lemon juice and mix into vegetables gently.
  4. Heat oil, add mustard seeds to splutter and remove from heat. Cool  to room temperature and mix with pickle.
  5. Add fenugreek and cumin powder at the end.
  6. Mix the pickle once or twice every four hours for one day.
  7. This pickle stays good for one week only.