Prep your vegetables by breaking the cauliflower into tiny florets and slicing the radishes and carrots as thinly as possible using a mandolin or sharp knife.

Heat oil in a large casserole dish. When hot, add mustard seeds and wait for them to pop, then add the broken Kashmiri chiles for a minute of stir-frying.

Add the turmeric and ground red chile, followed by the vinegar. Simmer over medium-low heat until the liquid reduces and thickens to a balsamic-like consistency.

Stir in the salt, sugar, and vegetables. Mix thoroughly to coat every slice, then immediately remove from the heat to keep the vegetables crunchy.

Pack into a sterilized jar, ensuring the liquid completely covers the vegetables.