Wash scrape and slice carrots and radish in roundels or batons.
Peel and chop boiled potato and yam in medium sized pieces.
Wash green chilies and chop in big pieces
Take a sterilized big glass or ceramic jar and add water ,mustard seed powder ,salt ,chili powder,asafoetida and turmeric and mix well
Now add all the sliced and chopped vegetables into it and mix well.
Cover the mouth of the jar with a muslin cloth and keep in a warm spot of your kitchen counter or keep for few hours in sun light.
After 3 - 4 days the water will become sour and then you can start using the pickle.
Keep it refrigerated after a week else it may become too sour to drink.
When the kanji become Too sour then you can remove the vegetables from the kanji and add with some oil from your mango and chili pickle and use as mixed veg pickle.