Ingredients

• 1 cup - mango-ginger (grated)
• 1 tbsp - red chilli powder
• Salt - to taste
• 1/4 tsp - asafetida powder
• 1 tsp - mustard seeds
• 1 tsp - amchur powder
• Oil - 2 tbsp

How to Make Mango Ginger Pickle-Maa Inji Oorugai

• Heat oil in a pan. Once it's hot, add mustard seeds and let it splutter.
• Add the asafoetida powder and fry for few minutes.
• Add now the grated mango-ginger, red chilli powder, salt and cook in simmer for a few minutes.
• Finally add the amchur powder and toss it gently.
• Put off the stove and let it cool completely.
• Store this pickle in a cleaned, dry airtight container.
• Stays prefect for a week in room temperature and more than a month in fridge.
• Enjoy this pickle with rice or rotis.
• Recipe courtesy: Priya Easy N Tasty Recipes