Ingredients:

• shredded sour Mango – 2 cups
• Sugar – 2 cups
• chilli powder – 3 tsp
• mustard – 2 tsp
• Red Chillies 4
• Fenugreek – 1/2 tsp
• cumin – 1/2 tsp
• safoetida – 1 tsp
• salt – 2 tsp
• oil – 1/2 cup

Method:

1. Heat oil, season with mustard, cumin, fenugreek broken red chillies and asafoetida.
2. Add mango and sugar and cook till syrupy. Mix in the salt.
3. The pickle is ready to use. Keeps well for over a month and longer in fridge.

Recipe courtesy of Chandra Bhatt