INGREDIENT
- 1/2 kg raw mango (aam),
- grated 2 teaspoons Mustard seeds (Rai/Sarson)
- 1 teaspoon Red chili pepper (Lal Mirchi)
- 30 grams Salt (Namak)
- 1 heaped cup of Sugar (Cheeni)
- A small piece of asafoetida
- 1 teaspoon fenugreek seeds
- METHOD
- Roast asafoetida and then crush.
- Grind mustard seeds coarsely.
- Mix all the above ingredients together, put in jar and keep it in it gives the pickle flavour.
- Shake once daily.
