Prep: 10 minsCook: 12 minsYields: 1 small jar Servings
Raw mango chopped finely (skin on) - 2 cups
Oil - ½cup
Dry red chilly - 1no
Mustard seeds - 1tbsp
Curry leaves - handful
Garlic cloves - 12-15nos
Asafoetida (Heeng) - ½tsp
Kashmiri chilly powder - 2 ½tbsp
Salt - to taste
Heat a pan and add oil. Add dry red chilly followed by mustard seeds. Once they pop add curry leaves, garlic cloves and toss them. Add asafoetida, stir and add chilly powder & salt. Give a quick toss and drop in chopped raw mango. Cook for 3-4 mins.
Remove and cool completely. Add the pickle in a jar and place it in a refrigerator. This should easily last for 30-45days.
In case you want longer shelf life fill up the jar with extra oil.