Raw mangoes - 2 medium size
Red chilly powder - 1 1/2 to 2 tablespoons
Asafoetida - 1/4 tsp
Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (Methi) - 1/4 tsp
Wash, dry the mango well and cut into small pieces.
Dry roast the Fenugreek seeds and powder it. Add salt, red chilly powder and the powdered fenugreek. Mix well. Heat oil in a pan, add mustard seeds and when it splutters, add the asafoetida. Switch off the flame and add this to the pickle. Mix well.
1. Longevity of the pickle depends on how well you dry the mango before cutting.
2. Always use a dry spoon.
3. Pickle to be stored in glass or plastic container only.
4. Do not place spoon in the pickle container permanently
5. Keep in the fridge for long life.