An instant raw mango pickle
1. Wash, pat dry the mangoes, cut in half and remove the seed from the centre.
2. Dice the mango into small equal pieces. Add salt, chilli powder and turmeric and mix it well until the raw mango is well coated.
3. Heat the fry pan and fry the methi seeds until red color is achieved. Add the dried red chillies and fry for another 30 seconds . Powder it fine.
4. Heat oil to the smoking point and add mustard seeds. It should crackle right away. Turn of the gas and immediately add asafoetida. Allow it to cool down.
5. Pour the oil mixture and the powder over the mango and mix it well. Set it aside for 30 minutes before you serve.
6. After 4-5 hours, you could store this in glass containers and stack it in the fridge. This pickle can be enjoyed for up to 2 weeks.
