
Ingredients:
• 150 g – Raw Mango
• 100 g – small Green chilli
• 2 tsp – ginger-garlic paste
• 1-1/2 tsp – salt
• 1 tsp – Fenugreek powder
• 3/4 tsp – cumin powder
• 3/4 tsp – coriander powder
• 2 tbsp – Olive oil
Method:
- Wash and dry mango and chilli.
- Chop mango into 1-inch pieces.
- Mix in all the dry powders except turmeric.
- Heat the olive oil and cook the ginger-garlic paste and turmeric powder in it.
- Mix them nicely into the pickle and bottle.
- Keep in the sun or in a warm place for about ten days, stirring regularly.
Recipe courtesy of Anju Rajan