Steps
- 1
Wash and cut mango pieces.Remove seeds.
- 2
Heat oil in a pan.Add mustard seeds, turmeric, asafoetida,sauf, and salt.Saute for few seconds. Turn off the gas.Add chilli powder mix well together.
- 3
After cooling mix all the ingredients together.
- 4
Store in a dry glass jar.This tangy mango pickle can be used for six months without fridge.
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