Ingredients:

• Raw Mango – 2 (finely chopped)
• Salt – 2 tbsp
• Red Chilli Powder – 3 tbsp
• Fenugreek powder (Vendayam) – 1/4 tsp
• Hing/Asafoetida (Perungayam) – 1/4 tsp
• Mustard seeds – 1 tsp
• Gingelly oil – 6 tbsp

Method:

In a bowl, mix the cut mango pieces with salt and allow to stand for 15 minutes (till the salt gives out water). Then add chilli powder and mix well. In a pan, heat the gingelly oil and splutter the mustard seeds. Then add the fenugreek and hing powders and remove from heat. Add the mango mixture to this and mix well. Store in a dry container.

Miscellaneous:

• Tips: This pickle can be stored up to 10-15 days in the refrigerator.
• Cooking Time: 15 min
• Cuisine: Indian