Ingredients:
3-4 tbsp vegetable oil
1 tsp black Mustard seeds
1 sprig Curry leaves
3 Dry red chillies
1 Raw, unripe mango
3 Limes, cut into bite-sized chunks
1 Carrots, cubed
250ml (1 cup) Cauliflower florets
4 Green chillies, sliced into thin rounds
6 Garlic cloves, minced
1/2 tsp Turmeric powder
2 tbsp Kashmiri chilli powder
1 tbsp Mustard powder
1/2 tsp ground Fenugreek seeds
1 tbsp Vinegar
Crystal salt, to taste
2 tbsp Lemon juice
Method:
Place a pan over medium heat. Once hot, add the oil and when shimmering add the mustard seeds, curry leaves, dry chillies. Once the mustard seeds have finished spluttering and the curry leaves have blackened turn the tempering mixture into a bowl and set aside.
In a bowl, mix together the mango, lime, carrot, cauliflower, green chillies, garlic, turmeric, Kashmiri chilli powder, mustard powder, ground fenugreek, vinegar, salt, lemon juice and the tempering. Mix thoroughly to combine. Spoon into sterilized jars, secure the lids and allow to mature for 2 days before serving.
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