Serving: 6 OZ| Type: Pickle

Ingredients:

Method:

1. Wash and peel the skin for mango and grate it and keep it aside.
2. Take a heavy bottom pan heat with oil, add mustard let it crackle.
3. Now add asafotida ( perngayam, Hing) and turmeric.
4. Mix well add grated mango, Mix well cook it for 3mintues on medium flame.
5. Now add both the chili powder and salt. Mix it well.
6. Cook it until mango get smooth like paste.
7. Now add roasted Fenugreek powder and brown sugar.
8. Mix well cook it for 2 minutes, until oil oozed out.
9. Then turn off the stove.
10. Let it cool down then store it in air tight glass bottle.
11. Enjoy with curd rice, dosa, idly, chappati etc.

Note:

1. 1 cup tightly packed grated mango I used.
2. If it is sour mango it will take more salt and chili powder.
3. If you want more spicy you can add more hot chili powder.
4. I added brow sugar ,if you want you can add jaggrey.
5. If you cook well it stays 6 month in the fridge.
6. Don’t store it in the plastic container.
7. Mango is not sour add less salt and chili powder.
8. For Roasted Fenugreek powder: Dry roast 1tsp Fenugreek and nicely grind it and use it.