Quick & Easy oil free Mango, Chili Pickle-
4 medium size raw Mangoes
10 medium hot Green Chilies
2tsp. Red Chili powder
½ tsp. Asafetida
Wash and wipe mango and green chilies.
Remove the stones and cut the mangoes into small pieces. Add 25 gram salt and 1tsp turmeric powder in to cubed mangoes. Keep aside for 2 hrs.
Water will come out from Mangoes. Strain this in to strainer. Cuts green chilies in to ½ inch sizes length wise. Heat oil into smoking point and cool. Add all the remaining spices. Mix mangoes and green chilies.
Put in a clean jar and keep for two days in the sun and shake it daily. Instant Pickle is ready. Keep it in the Fridge.
This pickle can be kept for one to two months.