The only reason I call it a pickle is because, I use ready made pickle spice for this. You can call it relish/chutney or whatever.
Growing up my mom always made it and I can not remember why I don't make it that often. It is very easy to make and there is not really a recipe. This is a rough guideline.All vegetables are raw and marinated in lemon juice! How bad can it be?!
1/4 cup cauliflower, raw and cubed (about 1/4 inch piece)
1/4 cup chopped green beans
1/4 cup chopped carrots
1/4 cup green peas
1/8 cup chopped ginger (optional)
1/8 cup fresh turmeric root (optional)
2-3 green chillies, slit length-wise. (make sure not to cut through)
1/3 cup lemon juice
1 tb spoon lemon pickle spice (adjust according to taste)
salt to taste
1 tb spoon oil
1 tea spoon mustered seeds
1/2 tea spoon turmeric powder
1/2 tea spoon asafoetida
Mix together all chopped vegetables,ginger,turmeric root,lemon juice, chillies,salt and pickling spice and set aside for at least 8 hours. To make the tempering, heat oil, add mustered seeds,asafoetida and turmeric powder and let this cool completely. Add cooled tempering to pickle and mix everything well. Transfer pickle in a glass jar with air-tight lid. It lasts for about a week in refrigerator.
If you don't have lemon pickle spice (lonache masala), use mixture of 1 tea spoon fenugreek seed powder,1 tea spoon cayenne pepper powder and 1 tea spoon mustered seeds powder. To make fenugreek powder, sauté 1 tea spoon fenugreek seeds in 1/2 tea spoon oil until they turn brown.Cool to room temperature and grind it with mustered seeds to get fine powder.