This pickle is made by adding fresh green chillies instead of the red chilly powder that is normally used for pickles. Enjoy it with roti, rice or even as a spread for sandwiches.
- 250gms raw mango
- 50gms mustard
- 10green chillies
- A large piece of Hing ing/asafoetida
- 1 level tsp turmeric
Chop the raw mangoes. Grind the mustard, green chillies and hing to a smooth paste. Add salt. Mix well. Keep aside for 6 hours. Mix well again and refrigerate. It can be consumed the next day.
This pickle needs to be refrigerated.