Prep Time: 20 min
- Raw mangoes - 2
- Red chilly powder - 3 tbsp
- Asafoetida powder - 1/2 tsp
- Gingelly oil - 1/4 cup
- Salt - to taste
- Wash & pat dry mangoes; chop them finely.
- Heat gingelly oil in a kadai until smoking point; switch off gas; allow to cool.
- Transfer the chopped mangoes to a mixing bowl; add all the ingredients except oil; mix well.
- Stir in oil; combine well & serve.
- Refrigerate for further use as this pickle has a minimal shelf life.