Ingredients
- 1 cup carrot julienned
- 1 cup raw mangoes julienned
- 4 small green chillies sliced
- 4 garlic cloves julienned
- 2 inch piece ginger julienned
- A pinch of ground fenugreek
- A pinch of asafetida
- ½ teaspoon ground turmeric
- ¼ teaspoon mustard seeds
- ½ - ¾ cup vinegar
- 3 tablespoon oil
- 1 sprig of curry leaves
Instructions
- Heat oil in a pan, and splutter mustard seeds. Then fry garlic cloves, ginger, green chillies, and curry leaves. Now lower the flame, and add ground turmeric, asafetida, and ground fenugreek.
- Add in veggies, first carrot and then mangoes. Mix thoroughly. Pour vinegar and mix again. Add enough salt, and remove the pickle from flame. Make sure the veggies remain crunchy.
- Once cooled, transfer the pickle to a sterilized jar. The pickle will be ready to eat by next day. But once opened, don’t forget to store it in the refrigerator.
Notes
Add more green chillies if you enjoy a bit more spice.
Nutrition
Serving: 1g | Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 11mg | Fiber: 1g | Sugar: 4g