Ingredients:

• 1 cup – Grated mangoes
• 1 tbsp – Chilli powder
• 1/2 cup – Gingili oil
• Salt
• 1 tsp – Mustard Seeds
• 1 tsp – Fenugreek seeds
• 1 tsp – Asafetida powder

Method:

1. Dry roast the fenugreek seeds and asafoetida powder together.
2. Once they cool, grind as fine powder. Keep aside.
3. In a pan, heat the oil. Add the mustard seeds and let them splutter.
4. Add the grated mangoes, salt, chilly powder and saute everything for few seconds.
5. Add the fenugreek-asafoetida powder. Cook until the oil separates from the pickle.
6. Cool completely and store in a bottle.
7. Recipe courtesy: Priya Easy and Tasty Recipes