Ingredients:

• 1 cup – mango-ginger (grated)
• 1 tbsp – Red Chilli powder
• Salt – to taste
• 1/4 tsp – asafetida powder
• 1 tsp – Mustard Seeds
• 1 tsp – amchur powder
• Oil – 2 tbsp

Method:

1. Heat oil in a pan. Once it’s hot, add mustard seeds and let it splutter.
2. Add the asafoetida powder and fry for few minutes.
3. Add now the grated mango-ginger, red chilli powder, salt and cook in simmer for a few minutes.
4. Finally add the amchur powder and toss it gently.
5. Put off the stove and let it cool completely.
6. Store this pickle in a cleaned, dry airtight container.
7. Stays prefect for a week in room temperature and more than a month in fridge.
8. Enjoy this pickle with rice or rotis.
9. Recipe courtesy: Priya Easy N Tasty Recipes