### TranslatedIngredients: 3 Mango (Raw) - diced into 1/2 centimetre cubes,100 grams Carrot (Gajjar) - diced into 1/2 centimetre cubes,100 grams Green beans (French Beans) - chopped similarly,3 inch Ginger - finely chopped,20 cloves Garlic,3 inch Ginger,1 tablespoon Whole Black Peppercorns,2 tablespoons Poppy seeds,50 grams Cashew nuts,Coriander (Dhania) Leaves - small bunch,Mint Leaves (Pudina) - small bunch,3 Lemons - juiced,20 Green Chillies,1 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel.Chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mixed through the vegetables.In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water.Mix this paste through the vegetables and let it sit for at least 2 hours before serving.It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal.