Instant mango and chili pickle

Directions

1. Wash and wipe raw mangoes and green chilies. Chop mangoes and chilies in small pieces. Heat mustard oil to a smoking point . When it cool down slightly then add asafoetida and fennel seeds. Take the chopped mango and green chilies in a bowl. Add all the powdered spices and mix well. Now add oil (when it come to room temperature) and mix again. Store in a glass jar and wait for minimum 6 hours or a day. Keep refrigerated after 3-4 days. Serving suggestions- serve with poori, paratha, rice daal combo or with curd rice. Note- 1-you can add 1 tbsp of jaggary in it if you want to make it sweet and sour. 2-If the mango peel is very thick or bruised then you can also peel the mango. 3-If making in large quantity and don't want to refrigerate then add enough oil to cover the pickle.