In a large mixing bowl, combine the cauliflower florets, sliced carrots, green beans, diced bell peppers, sliced green chili peppers (if using), julienned ginger, and sliced garlic cloves.
In a small pan, dry roast the mustard seeds, fenugreek seeds, and fennel seeds until fragrant. Allow them to cool, then grind into a coarse powder using a spice grinder or mortar and pestle.
Add the ground spice mixture, turmeric powder, red chili powder, vinegar, and salt to the bowl of mixed vegetables. Mix well to ensure the vegetables are evenly coated with the spices.
Heat vegetable oil in a large skillet over medium heat. Once hot, add the vegetable mixture and sauté for 5-7 minutes, stirring occasionally.
Reduce the heat to low and continue to cook for an additional 10-15 minutes, or until the vegetables are slightly softened but still retain their crunch.
Remove the skillet from the heat and allow the mixed vegetable pickle to cool completely.
Transfer the pickle to clean, sterilized jars and seal tightly.
Store the jars in a cool, dark place for at least 2 days before consuming to allow the flavors to meld together.
Enjoy the mixed vegetable pickle as a tangy and spicy condiment with your favorite dishes!
ADVERTISEMENT
