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:

1. Slice the vegetables into small pieces (de-seed karela).
2. In a jar, add the veggies, chilli powder, turmeric, mustard, hing, salt and two lemons cut into small pieces. Mix well.
3. Heat oil and when cool, add to the pickle mix.
4. Then add the juice of the other three lemons and mix well.
5. The pickle is ready the next day and can be preserved for 10 to 15 days.

Recipe courtesy of Anita Raheja