This video demonstrates the making of mango pickle without using oil. Take a few raw mangoes and peel them, cut them into small pieces and remove the seeds. Do not throw away the peels as these can be used crushed in mint chutney. In a bowl, mix table salt, red chili powder (made fresh by grinding some dried chilies from which the seeds are removed), add a few pieces of asafoetida (hing). Put the mix in a pestle and grind them as fine as possible. Fresh grinding will give the aroma of the spices. Mix the ground spices thoroughly with the cut mango pieces. Store the mango pickle in a sterilized big-necked bottle. Use it to titillate your taste buds after a few days of maturing.
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