MANGO & GREEN CHILI PICKLE
2 Medium sized raw Mango
10-12 Mild Green Chilies
11/2 tsp. Mustard Seeds
2 tsp. Salt
2 tsp. Red chili powder
1/2 tsp. asafoetida
1/2 cup Mustard Oil
1-Remove skin from Mango and diced to small pieces. Cut the green chilies to small pieces.
2- Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully.
3-Add asafoetida and red chili powder in the cool oil.
4- Heat a pan and lightly roast Fennel seeds, fenugreek seeds and mustard seeds and cool.
5-Mix mango pieces and chilies in a clean bowl, add salt and asafoetida. Add Oil and lightly roasted spices.
6-Mix well and try to keep this in sun light or warm place for two days.
7- Mango chili pickle is ready to eat; it will last fresh for two weeks if you keep it in the fridge.
8- Eat with Stuff parantha, roti or puff bread.