Wash the turmeric root, mango ginger and the green chilies, pat dry using a napkin
Peel the roots and cut into very thin strips, you may grate using a grater with large grooves (thick gratings)
Cut the chilies into thin diagonals
In a mixing bowl, mix the thin strips of turmeric and mango-ginger with salt
Heat oil in a small pan, add the mustard seeds, when hey crackle add the soaked and drained methi seeds, hing and the diagonally cut green chilies
Sauté the chilies for half a minute and pour the vagar contents on to the salted roots
Mix well, add the lemon juice, mix again, taste and adjust seasoning
Transfer to a glass container with lid, store in a cool dry place
Pickle will be ready to eat in a day’s time
Can be stored in the refrigerator for 2 months