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1
Wash and remove the leaves from the radish, trim the ends and slice it.
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2
Wash, dry and slice the ginger, carrot and peppers.
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3
Add salt to it, mix it well and put the salted vegetables in a strainer over a bowl for 2 hours.
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4
Remove the vegetables from the strainer and add white vinegar to it. Pour this mixture in a dry glass container and refrigerate it for at least 24 hours, shake the bottle often to get all the pickle well coated with the vinegar.
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5
At this stage we can add some sugar to this pickle and it can be used as a relish in a sandwich.
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6
Drain the liquid from the vegetable through a strainer.
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7
Heat oil in a pan, add coriander seeds, when it splutters add methi seeds, red chillies and curry leaves.
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8
When the curry leaves and red chillies become crispy, add the sliced garlic, lower the heat and add the chilli powder, coriander powder, cumin powder, asafoetida powder, turmeric and salt.
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9
Cook for a few minutes till the masala gets incorporated with the oil, now add the drained vegetables with the masala and cook it for a few minutes, check for salt.
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10
Transfer the pickle to a dry glass container and let it cool to the room temperature, close it tightly with the lid and refrigerate it.
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11
Allow it to marinate in the masala at for least 10-12 hrs before serving, always use a dry spoon.
