Ingredients

• sour mangoes - 2 kg
• salt - 1/2 kg
• gingili oil - 1/2 kg
• mustard seeds - 2 tsp
• fenugreek - 1 tsp
• chilli powder - 200 gm
• turmeric powder - 3 tsp
• whole (compound) asafoetida - 15 gm

How to Make South Indian Mango Pickle

• Cut mangoes into medium size pieces and mix with salt.
• Heat oil, add asafoetida and fry till brown. Lower the fire, remove the asafoetida and keep aside.
• Add mustard to oil. When it splutters, add fenugreek and mango pieces.
• Add chilli powder and turmeric powder. Stir well and remove from fire.
• Powder the asafoetida and add to the pickle. Mix well. Cool completely and store in jars.
• The pickle will be ready in 2 days. Will keep well for 3-4 months and longer in fridge.