2 Medium sized raw Mango

10-12 Mild Green Chilies

1tbsp.Fennel seeds

1tbsp.Fenugreek seeds

11/2 tsp. Mustard Seeds

2 tsp. Salt

1tsp.Turmerinc Powder

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.


One Comment

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