Ingredients:

• 1 kg – Papaya, raw
• 1/2 kg – thendlin
• 1 kg – Carrots
• 1/2 kg – Chowli Beans
• 250 ml – Vinegar
• 250 g – Kashmiri chillies
• 1 tbsp – Jeera/Cumin
• 2 tbsps – Mustard Seed
• 1 tbsp – Turmeric powder
• 3/4 tbsp – Methi
• 2 tbsp – Til
• 1 tsp – Pepper Corns
• 1 tbsp – Channa dal
• 1 tbsp – Moong dal
• 1 Liter – Vinegar
• 50 – Green chillies
• 3 inches – Ginger
• 6 Pods (whole) – Garlic
• 1/2 kg – chilli Powder
• 250 gms – Sweet Oil
• 2 Bunches – Curry leaves

Method:

1. Cut and clean the vegetable pieces, then dry them in the sun.
2. Once dried, soak them in cooled salt water.
3. Roast the masala ingredients and grind them with 250 ml vinegar.
4. Mince green chillies, ginger, and garlic.
5. In 1 litre of vinegar, boil the minced masala, then add the roasted masala and chilli powder and stir.
6. When done, turn the stove off.
7. After the masala has cooled, remove the vegetable pieces from the salt water, and add them to the masala-vinegar mix.
8. Heat 250 gms of sweet oil, fry curry leaves, then add it to the pickle.
9. Check seasoning and add vinegar, salt etc., to get the best taste.
10. This pickle is crunchy and delicious.