Wash the vegetables and dry it.
Peel the onion and garlic. Cut the carrots and chillies and make pieces.
Heat mustard oil, add panchforon.
Add all the masalas and cook for 1 minute
Add all the vegetables, salt and cook on low heat, cook for 5 minutes
Add dry mango powder and mix well
Switch off the gas, keep for cool
Pour cooked pickle in the clean glass jar or bottle
Put a piece of cloth on the top of the jar and tightly close it.
Keep the pickle jar under the sun light for 10 days.
Pickle is ready to serve
