Ingredients:
• 2 Carrots
• 2 raw mangoes
• 50 g – Green chillies
• 2 karelas (bittergourd)
• 5 Lemons
• 50 g – fresh Ginger
• 3 tsp – Red Chilli powder
• 2 tsp – mustard (rai) powder
• 1 tsp – Hing
• 1 tsp – Turmeric powder
• 3 tbsp – oil
• salt to taste
Method:
- Slice the vegetables into small pieces (de-seed karela).
- In a jar, add the veggies, chilli powder, turmeric, mustard, hing, salt and two lemons cut into small pieces. Mix well.
- Heat oil and when cool, add to the pickle mix.
- Then add the juice of the other three lemons and mix well.
- The pickle is ready the next day and can be preserved for 10 to 15 days.
Recipe courtesy of Anita Raheja