Mixed Vegetable Pickle

Ingredients

• 1 cup carrot (julienned)
  

• 1 cup cauliflower florets
  

• 1/2 cup green chilies (slit)
  

• 1/4 cup lemon juice
  

• 2 tbsp mustard seeds
  

• 1/2 tsp turmeric powder
  

• Salt to taste
  

• 120 ml Tilaya Hulled Gingelly Oil
  

Method

• Lightly blanch vegetables, then dry fully.
  

• Roast mustard seeds and crush coarsely.
  

• Mix vegetables with lemon juice, turmeric, salt, and mustard.
  
  
• Add Tilaya oil and stir to coat.
  
  
• Store in a clean jar. Let it rest 1–2 days. Best within 2 weeks.
  
  

Pro Tip:
Always use clean, dry utensils and airtight glass jars to keep pickles fresh and flavorful.