Ingredients:

• 1 kg – raw sour mangoes
• 3 to 4 tbsp – oil
• 3 tsp – Red Chilli powders
• 1 tsp – Hing
• 1 tsp – Turmeric powder
• 1 tsp – mustard
• 1 tsp – Methi (roasted and powdered)
• salt to taste

Method:

1. Skin the mangoes and cut into thin slices.
2. Heat oil in a pan and add mustard. When it splutters, add the mango pieces and turmeric powder.
3. Cook for five minutes. Add chilli powder, hing, methi and salt.
4. This pickle can be used immediately and can be preserved for 10 to 15 days.

Recipe courtesy of Anita Raheja