Ingredients:

• Cauliflower pieces – 2 cup
• Carrots – 250 gm
• tender raw mangoes – 5 to 6
• salt – 1/2 cup + 7 tbsp
• chilli powder – 1/2 cup
• mustard – 1/2 cup
• asafetida – 1 tsp
• Turmeric powder – 1 tsp
• Green chillies – 10 gm
• Ginger – 15 gm

Method:

1. Cut cauliflower into small pieces and mix with 3 tbsp of salt.
2. Cut carrot and mangoes into small pieces and mix with 4 tbsp of salt.
3. Next day, squeeze out the cauliflower pieces (discard water) and mix with carrot and mango pieces.
4. Dissolve remaining salt in 1 cup of water. Boil and cool.
5. Use some of this water to grind mustard to a coarse paste.
6. Mix the ground paste with chilli, turmeric and asafetida powder and remaining salt water.
7. Mix it with vegetable pieces. Add chopped green chillies and ginger.
8. The pickle will be ready to use the day.
9. Keeps well for about 8-10 days and a couple months in fridge.