Instant Mango And Chili Pickle

1. 1

   Wash and wipe raw mangoes and green chilies.

2. 2

   Chop mangoes and chilies in small pieces.

3. 3

   Heat mustard oil to a smoking point .

4. 4

   When it cool down slightly then add asafoetida and fennel seeds.

5. 5

   Take the chopped mango and green chilies in a bowl.

6. 6

   Add all the powdered spices and mix well.

7. 7

   Now add oil (when it come to room temperature) and mix again.

8. 8

   Store in a glass jar and wait for minimum 6 hours or a day.

9. 9

   Keep refrigerated after 3-4 days.

10. 10

    Serving suggestions- serve with poori, paratha, rice daal combo or with curd rice.

11. 11

    Note-

12. 12

    1-you can add 1 tbsp of jaggary in it if you want to make it sweet and sour.

13. 13

    2-If the mango peel is very thick or bruised then you can also peel the mango.

14. 14

    3-If making in large quantity and don't want to refrigerate then add enough oil to cover the pickle.

No additional tips available.