Mixed vegetable pickle is a classic Indian spiced achaar made by quickly sweating carrot, cauliflower and green pepper with mustard oil and spices in a pressure cooker before letting them rest in jars. The sharpness of mustard seed and chilli powder is balanced by the mustard oil used in place of a milder cooking oil. It's spooned onto the breakfast table alongside paratha or rice.
Heat the mustard oil in the pressure cooker with the lid off and toast the mustard seeds until they crackle.
Add the carrot, cauliflower and green pepper, stir in the chilli powder and turmeric, seal the lid and cook for 4 minutes once it comes up to pressure.
Release the pressure, open the lid, stir in the lemon juice and salt, and let the vegetables cool to room temperature.
Pack the cooled pickle into clean, dry jars and seal tightly, letting it rest for at least a day before serving.
Let the vegetables cool completely before sealing the jars; jars filled while still hot trap condensation that can lead to mould.
If you can't find mustard oil, olive oil works in the same quantity, though the pickle's signature sharp aroma drops noticeably.
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