Wash and dry all the vegetables. Now cut small mangoes and carrot in dice or slices. Slice green chilies and garlic. Julienne ginger. Marinate with turmeric powder and red chilli powder. Mix lemon lemon. Sun dry them for 5-6 hour. Keep them out of reach of water.

Roast and powder all seeds except mustard seeds. In a deep large pan heat oil. Temper mustard seeds, fenugreek seeds. As they stop spluttering. Add vegetables and cook until they turn soft and little mushy.

Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered seeds.

Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.