2 Raw Mangoes1/4 Cup Juggery1 tsp Fenugreek seeds1 tblspoon Chilli powder1/2 teaspoon Mustard seeds1/2 tsp Turmeric powder1/2 tea spoon Asofoetida3 tbsp GheeSalt to tasteChop Mango into small pieces. Heat oil in a pan. Add mustard seeds, fenugreek seeds and asofoetida. Heat till mustard seeds crackle. Add cut mango pieces to the pan. Allow to cook, till the mango pieces become soft, then add juggary and salt. Allow it to cook on low flame for 5 minutes, then stir and add chilli powder and turmeric powder. Remove from the heat and let it cool. Store the pickle in a jar.
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