Ingredients:

• sour mangoes – 2 kg
• salt – 1/2 kg
• gingili oil – 1/2 kg
• Mustard Seeds – 2 tsp
• Fenugreek – 1 tsp
• chilli powder – 200 gm
• Turmeric powder – 3 tsp
• whole (compound) Asafoetida – 15 gm

Method:

1. Cut mangoes into medium size pieces and mix with salt.
2. Heat oil, add asafoetida and fry till brown. Lower the fire, remove the asafoetida and keep aside.
3. Add mustard to oil. When it splutters, add fenugreek and mango pieces.
4. Add chilli powder and turmeric powder. Stir well and remove from fire.
5. Powder the asafoetida and add to the pickle. Mix well. Cool completely and store in jars.
6. The pickle will be ready in 2 days. Will keep well for 3-4 months and longer in fridge.