MANGO PICKLE

2 raw mangoes

6-8 dried red Chillies

1½ tbsp methi seeds

1 tbsp mustard seeds

1½ tsp Asafoetida

Salt to taste

4 tbsp oil

Method:

1.Wash, remove the seed/pit and cut the mangoes into small pieces along with the skin.

2.With ½ tbsp of oil in a kadai, fry methi, mustard seeds, red chillies and hing till the mustard seeds splutter.

3.Powder them when cool.

4.Add this powder, salt and remaining oil to the raw mango pieces and mix well.

5.Shift the mixture into a clean jar and marinate overnight or at least 10-12 hrs and serve.

6.This pickle will last for 1-2 weeks in room temperature and 3-4 weeks in refridgerator.We usually eat with hot rice, mudda pappu and ghee .