Carrot atchaar

2 bunches carrots
1 pkt green beans
Cauliflower
Pickle onions

Method.
Scrape wash and cut carrots lengthwise in forefinger thick pieces. Leave overnight to marinate in salt. In  the morning, wipe off moisture and leave to dry in the shade. String and cut beans in forefinger length pieces. Divide cauliflower head in small flowerettes. Put beans and cauliflower in a dish and pour boiling water over. Leave in dish for about 10 minutes..

In a pot add:
3 Tblspn maizena.
1 ½  cups water
¾  cup oil.
2 cups white vinegar.
Boil until thick.
Allow to get cold then liquidize.
 In a dish add ½  cup methi masala , 1 ½  cups white vinegar , 1 cup sugar , 1 bottle english mustard and mix well, add liquidized maizena mixture and mix till smooth, add vegies and leave to marinate.  Make rye/mustard seeds  limri/curry leaves vagaar and add to veggies.

Mangoe atchaar

10-15 Mangoes cut into wedges     
2 tsp salt
½ tsp arad

Mix and leave aside, then add :                                        
2 Tblspn methi masala.
1 Tblspn fine red chilllies.
½  tsp mustard powder.
In a pot add ¾  cup sugar ,2 Tblpsn maizena ,1/2   cup water , 1/2 cup vinegar boil and throw over mangoes then make vagaar with rye/mustard seeds ,tal ,limri/curry leaves garlic and pour over mangoes .
                                   
Mangoe spread

2kg mangoes (peel 1kg and leave 1kg with skin).
1 kg carrots.
1 bottle mayonnaise (790g).
1 bottle salad cream (790g).
1/2 cup methi masala.
Salt to taste.
Cut carrots and mangoes into pieces and process in food processor until coarse. Add remaining ingredients and mix well and serve.  Keep refrigerated

Mangoe and carrot atchaar

2kg mangoes and carrots (1 ¼  kg mangoes and ¾  kg carrots ).
4 cloves garlic.
Green chillies to taste.
½  cup mustard powder.
¾  cup oil.
2 cups sugar.
1 ½  cups water.
½  cup maizena.
2 cups white vinegar.
Fine red chillies to taste.
Salt to taste.
½  cup methi masala.
½  cup oil.
3 tsp mustard seeds.
3-4 sprigs limri leaves.

Method
               
Grate ¼ of the mangoes and carrots , cut the rest into suitable size pieces. Chop the garlic and green chillies finely . Place mustard powder and oil in food processor. Make a thick syrup with sugar and water ,allow to cool slightly ,( keep warm ). Mix maizena with a little water and add to vinegar which has been brought to the boil and stir well to avoid lumps ,cook until thick . Process mustard powder , oil , syrup n maizena mixture until smooth . Pour mixture over mangoes and carrots .Add garlic ,green chillies ,red chillies to taste salt and methi masala , mix all together . Make vagaar with oil,mustard seeds and limrie leaves , pour over achaar and mix well . Keep refrigerated .