Special Mango Pickle
|Green mango||4 Cup (64 tbs), pared and diced|
|Gingelly oil||1⁄4 Cup (4 tbs)|
|Mustard powder||1⁄4 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Chili powder||1⁄2 Cup (8 tbs)|
|Fenugreek powder||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs), boiled and cooled|
1. Toss the diced mango in salt. Set aside for two hours.
2. Heat the gingelly oil and fry the mustard, turmeric, chilli, asafoetida and fenugreek powders and curry leaves over a moderate flame. Add the water and bring to boil.
3. Remove from fire and cool.
4. Stir in the marinated mango. Mix well and bottle.