Mixed Pickle

1. 1
   prep · ~15 min

   Prepare the fruits and vegetables.

   1.Wash and dry the raw mango, lemon, carrot, green chili, and ginger very well.

   2.Peel and cut the raw mango into small cubes.

   3.Cut the lemon into small wedges and remove the seeds.

   4.Cut the carrot, green chili, and ginger into small, even pieces.

   TIPAny moisture can spoil the pickle, so dry everything thoroughly before mixing.
2. 2
   mix · ~5 min

   Mix the pickle ingredients.

   1.Add raw mango, lemon, carrot, green chili, and ginger to a large dry bowl.

   2.Add crushed mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, turmeric powder, red chili powder, and salt.

   3.Mix well until the spices coat everything evenly.
3. 3
   temper · ~4 min

   Heat the mustard oil.

   Warm the mustard oil in a small pan until it reaches smoking point, then turn off the heat. Add asafoetida and let the oil cool until just warm.

   TIPHeating the oil fully removes its raw sharpness and gives the pickle a cleaner flavor.
4. 4
   mix · ~3 min

   Pour in the oil and combine.

   Pour the warm mustard oil over the mixed ingredients and stir well so every piece is coated. Transfer the pickle to a clean, dry glass jar and press it down lightly.

5. 5
   rest · ~2880 min

   Let the pickle mature.

   Cover the jar and keep it in a cool, dry place for 2 to 3 days, shaking or stirring once daily. The vegetables will soften slightly and the flavors will meld beautifully.

6. 6
   serve

   Serve the mixed pickle in small portions.

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