Raw mango pickle with predominant flavour of asafoetida.
This recipe is contributed by Member Neeru Saksena.
Preparation Time : 3-Above
Cooking time : 11-15 minutes
2 1/4 teaspoons
Red chilli powder
Take the mango pieces in a large bowl. Add salt, hing and red chilli powder and mix well.
Cover the bowl and keep it aside for six to eight hours.
Remove and pour it in an airtight container and keep it in sunlight for ten to fifteen days. The pickle is ready to eat.