- Mango: 2 medium sized ( cut into small uniform pieces)
- Red chili powder:50gm
- Green chili: 2 or 3 Chop the chilies into small pieces
- Mustard seeds: 1 tbs
- Fenugreek seeds: 1/2 tbs
- Asafoetida: Small piece
- Salt : as needed
- Oil: 2tbs
- Vinegar: 2 tbs ( you can avoid this if you not prefer)
- Curry leaves: 2 stems
- Water: 1 cup ( medium sized coffee mug)
In a pan pour 1 tbs of oil, once get hot add Asafoetida piece and fry it. once get fried add Fenugreek seeds into it. once fried the Fenugreek seeds off the flame and allow the mixture to cool. Once get cooled Make the powder of this fried ingredients using a mixer.
Heat another 1 tbs of oil, once get heat, splutter the mustard seeds. Then add curry leaves and chopped chilies into it. Stir it well. Then set aside the mixture in bowl.
In this pan, add 1 cup of water, Asafoetida powder, 2 tbs of salt( as needed) , red chili powder and vinegar. Once boiled off the mixture off the flame and set aside. Once this mixture cooled add chopped mango pieces and mustard mixture into and mix it well.
In a bottle ( made of glass) pour the pickle and cover using air tight lid for at least one day.
Then you can use the home made pickle. Day by day taste will be doubled if you keep it air tight( don’t use cool water )….