Salt Mango Pickle

Medium size salt mango

Gingelly oil

Mustard

Fenugreek

Turmeric powder

Dry chilli split into 2 pieces

Red chilli powder

Asafoetida sauted in  gingelly oil and powdered

Method :

Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. R

emove from fire and add all the other ingredients, except mango.

When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel. Pour boiled and cooled water.

The water level should be above the mangoes.

This pickle can be used after 4 or 5 days.