firstly, to prepare homemade pickle masala, in a pan take ½ tbsp yellow mustard seeds, ½ tsp mustard, ½ tbsp cumin, ½ tbsp fennel, 1 tsp coriander seeds and ¼ tsp methi.

dry roast on low flame until the spices turn aromatic.

cool completely, and grind to a coarse powder. keep aside.

in a large kadai heat 1 cup mustard oil until it turns smoky hot.

now turn off the flame and cool the oil slightly.

add 1 tsp mustard, 1 tsp fennel, ¼ tsp methi, ¼ tsp ajwain, ¼ tsp hing and 1 tbsp kalonji.

cook until the spices turn aromatic.

further add 1½ cup radish, 1½ cup carrot, 4 tbsp ginger, 15 cloves garlic and cook on low flame.

cook until the vegetables shrink slightly yet the crunchiness remains.

now add 2 tbsp chilli powder, 1 tsp turmeric, 1 tbsp salt and 2 tbsp sugar. sugar is added to balance the flavour.

cook for a minute or until the vegetables absorb the flavour.

cool completely, and add ¼ cup vinegar. mix well.

finally, store the mixed vegetable pickle in a clean glass jar for 2 months in the refrigerator.