Wash and peel carrots and radish and wipe with a napkin.

Make medium thick slices /batons of about 1.5- 2 inches.

Wash and wipe green chilies, remove the stems and slit from the center and make into 2 pieces or just slit from the center .

Wash, wipe and peel ginger and chop into medium thick slices.

Take a big deep and wide vessel and add all the vegetables and 2 tsp salt and mix well.

Now drain the vegetables on a colander ,wait for 15 minutes so all the moisture will be drained out.

Spread the vegetables on a plate and keep in sunlight for 2 hours so the extra moisture will evaporate. you can also keep it under the fan if keeping in sunlight is not possible.

Dry roast the mustard ,fenugreek and fennel seeds for a minute on low heat and then grind them coarsely when they cool down completely.

Take the vegetables in a big bowl and add the roasted ground spices along with all the remaining spices, 1 tsp salt and vinegar and mix well.

Now add the mustard oil in the pickle and mix everything well.

Fill the pickle in a glass jar and start consuming after 3 days.

Serve with paratha,roti or as a side dish with your meal.