2 cups raw mangoes, peeled and cut into thin long strips
1/2 tsp. asafoetida (hing)
1 tsp. turmeric (haldi) powder
2 tbsps fennel seeds (saunf), roasted
2 tbsps cumin seeds (jeera), roasted
2 tbsps chili powder
1 tbsp salt
3 tbsps mustard oil

Instant Mango Pickle

1. Combine the mango strips and salt and mix well. Leave aside for 1 hour. Drain out and discard the mango water.
2. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well.
3. Serve immediately or store refrigerated for upto 4 days.
   Makes 2 cups
   Preparation time : 1 hour