Mixed Vegetable Pickle is a tangy and spicy South Indian condiment that pairs well with rice, dal, and various curries. This version of mixed vegetable pickle is inspired by the traditional South Indian Mango Avakai Pickle. Since raw green mangoes are not readily available in the USA, we creatively substitute with seasonal vegetables or whatever is growing in our backyard garden. Our love for pickles at every meal is the inspiration behind this recipe.

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Ingredients

• White Radish/ Daikon – 2 cups, chopped
• Carrots – 2 cups, chopped
• Celery – 2 cups, chopped
• Anaheim peppers – 2 cups, chopped
• Lemons- 1 cup, chopped
• Green chilies- 1 cup, chopped
• Garlic cloves – 12 to 15
• Red Chilli Powder- 2 cups, or preferred spice level
• Salt – 1 cup or to taste
• Turmeric -1 tsp
• Mustard Seed Powder- 1 cup, roasted & ground
• Fenugreek Powder- 2 tablespoons; roasted & ground 
• Lemon juice- juice of 2 lemons
• Vinegar- ¼ cup

Ingredients for Tadka/Tempering:

• Sesame Oil – 1 cup or more 
• Vegetable Oil – 1 cup
• Mustard Seeds – 1 tsp
• Dry Red Chilies -8
• Asafetida -pinch
• Curry leaves – 2 twigs 

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Preparation

1. Chop the fresh vegetables and set them aside in a glass or ceramic bowl.
2. Roast mustard seeds in a pan and grind them into a powder. Similarly, roast the fenugreek seeds, grind them, and set them aside too.
3. Now add the red chili powder, ground mustard, ground fenugreek, turmeric, and salt to the vegetables. Salt can be added in parts to not over-salt the pickle.
4. Mix the spices well with the vegetables, add the lemon juice and vinegar, and set aside.
5. For the Tadka or Tempering, warm the sesame and vegetable oil in a pan.  To this, add mustard seeds and let them crackle. Next, add dry red chilies and curry leaves. Lastly, add a pinch of hing or asafetida. 
6. Set aside the tempering or tadka to cool down before you pour it on the vegetables. 
7. After mixing in all the spices and the tempering ingredients, store the pickle in clean and dry mason jars. 
8. If the oil is not standing above the pickle, warm some more oil, cool it down, and pour it on top of the pickle in the glass jars. This stretches the shelf life of the pickle. Keep the pickle jars refrigerated for longer shelf life. 
9. The mixed vegetable pickle can be made with various combinations of vegetables, fixing the spices and seasonings to the taste requirements.