This pickle is absolutely super - it goes so well with paranthas
This recipe is contributed by Member Shipan Deb.
Preparation Time : 5-6 hour
Cooking time : 11-15 minutes
Servings : 4
Soak the mango pieces in lemon juice for four to five hours.
Heat oil in a non stick pan add mustard seeds and when they starts spluttering add dry red chillies, soaked mangoes pieces and mix well.
Add salt, sugar, red chilli powder, ginger and cook for two minutes.
Remove from flame and cool.
Store in air tight containers.