Easy Instant Mango Pickle Recipe
Raw Mango – 1
Chilli Powder – 2-3 tsp
Salt – 2 tsp
Gingely Oil – 1 tablespoon
Asafoetida – 1/4 tsp
Mustard – 1 tsp
1. Wash and chop the raw mango to fine pieces.
2. Add salt and chilli powder and mix well.
3. Heat oil in a tawa, add mustard and asafoetida and add it to the chopped mango.
4. Mix well and serve.
This instant mango pickle can be stored for 3 days if refridgerated.