Spicy East Indian Christmas Pickle

1.Wash and chop the mixed vegetables into small pieces and set aside.

2.In a dry pan, lightly roast the mustard seeds, fenugreek seeds, black peppercorns, cumin seeds, and coriander seeds until fragrant. Allow them to cool, then grind them into a coarse powder.

3.In a large mixing bowl, combine the chopped vegetables, diced raw mango, and salt. Mix well and let it sit for about 30 minutes to draw out moisture.

4.In a heavy-bottomed pan, heat the mustard oil until it reaches its smoking point. Remove from heat and let it cool slightly.

5.Once the oil is warm, add the grated jaggery, turmeric powder, red chili powder, ginger, garlic, asafoetida, and the ground spice mix. Stir well until the jaggery dissolves completely.

6.Add the vegetable and mango mixture to the spiced oil and mix thoroughly to ensure all the vegetables are coated with the spices.

7.Transfer the pickle into sterilized glass jars, pressing down to remove any air pockets. If desired, add a splash of vinegar for extra tanginess.

8.Seal the jars tightly and let them sit in a cool, dark place for at least 2 weeks to allow the flavors to develop. Shake the jars gently every few days.