Mango Pickle

Ingredients

Green Mango – 4 cups, cut into bite-size

Mustard Seeds – 1 tsp

Red Chili Powder – ¼ cup

Fenugreek – ½ tsp, ground

Asofoetida – ½ tsp

Garlic – 1 tsp, finely chopped

Vinegar – 3 tbsp

Curry Leaves

Water – 2 tbsp

Salt – 1 tbsp

Oil – 2 tbsp

Preparation

Mix mango, salt and water and keep it overnight.

Heat oil in a pan, add mustard seeds. When it splutters, add fenugreek and fry for 20 seconds. Add curry leaves, garlic, asofoetida and fry for 30 seconds. Switch flame to low, add red chili powder and fry for 45 seconds. Add mango and mix well. When it cools down, add vinegar and mix well. Store pickle in a tight container and keep in refrigerator.