Instructions: Mix the vegetables with the turmenc chilli powder asafoetida sugar salt and lemon juice

Heat the oil in a small pan and add the mustard seeds.

When they crackle add the fenugreek seeds and fry until they turn dark.

Remove cool and grind coarsely in a coffee mill.

Add to the vegetable mixture and mix well.

Store in an airtight bottle refngerate and use within a month.

This is a quick pickle that goes with anything. Try it as an unusual sandwich spread.

Serves 4

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