Ingredients
Mango - 1 large
Chillie powder - 3 spoons
Asafoetida powder - ½ spoon
Gingelly oil - 3 spoons
Mustard - 1 spoon
Turmeric powder - 1/2 spoon
Salt - 1 spoon
Method
Wash the mango and peel its outer skin. Grate the pulp. Heat oil in a pan and splutter mustard. Add the grated mango pieces in the pan and add salt, turmeric, chillie and asafoetida powder. Keep stirring it with a ladle till it solidifies.
Transfer it into a ceramic jar and take the pickle along with curd rice or any tiffin item.
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