Mango Pickle

Dice the mango into small pieces. Mix with salt and set aside for a couple of hours or overnight.

In a Dutch oven or deep-sided pan, heat oil over medium high heat. Throw in mustard seeds and fenugreek seeds and temper. Wait a few seconds for seeds to crack and jump (use a pan shield so the seeds don’t pop all over the place). Throw in the garlic, ginger and cut serranos, saute for a minute or two.

Lower the flame, stir in chili powder (or cayenne) and saute for a minute till you get the smell of the powders roasting. Stir in asafoetida. Turn off heat .

Combine the mango pieces into this masala mix. Pour in vinegar and stir.

Store in an airtight jar or container.

(Recipe loosely adapted from Mrs. B.F. Varughese’s recipes.)