Ingredients
cauliflower pieces – 2 cup
carrots – 250 gm
tender raw mangoes – 5-6
salt – ½ cup + 7 tbsp
chilli powder – ½ cup
mustard – ¼ cup
asafetida – 1 tsp
turmeric powder – 1 tsp
green chillies – 10 gm
ginger – 15 gm
Method
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).
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 chili, 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 next day.
Keeps well for about 8-10 days and a couple months in frig.
