Tangy Mango Pickle

Take two cups of grated sour mango. Add turmeric powder and mix well.

Add red chilly powder, mustard powder and fenugreek powder to a bowl and mix well.

Add this powder to the grated mango and stir up and down thoroughly.

To a frying pan, add two spoons of oil and heat. Splutter the mustard seeds. Add hing first and then the dry whole red chillies and garlic bulbs. Saute moderately and add to the mango grate mix.

Now add salt, jaggery powder and remaining oil. Mix thoroughly.

Store in a dry clean jar. Allow to settle for two days before use.