Ingredients
Raw mango, cut into small cubes-2cups
Mustard seeds-1tbsp
Turmeric powder-2tsp
Kashmiri chillie-20
Asafetida-chickpea sized
Salt -½ cup
Water -1cup
Method
Take a wide bowl add 1cup of water and ½ cup of salt. Bring it to rolling boil and cool down completely. Ensure the mixer jar wiped completely to remove any moisture. Grind the red chillie, mustard seeds, turmeric powder, and asafetida into a fine paste by adding boiled and cooled down salt water. Mix well this paste with diced mango pieces.
In all these steps contact of water will spoil the pickle. You can adjust the salt and chillie according to your taste.
Shelf life of this pickle is 2 weeks. You can refrigerate it for longer use.
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