Method of Preparation :
First heat some gingelly oil in a pan, and then add carrots and mango. Sauté them for a few minutes until they are just tender. Make sure not to cook them. When they are done, drain them out of the oil and set aside.
In the same pan heat some more oil. Pop mustard seeds; add asafoetida followed by garlic and ginger. Sauté for some time, when they turn brown, add roasted cumin powder and green chillies.
Now reduce the heat and add the sautéed veggies i.e carrot and mango, add salt and vinegar and mix thoroughly on very low heat. Turn off the heat and let it cool.
Serve immediately or refrigerate in airtight containers after cooling.