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A summer ritual of many families the mango pickle preserves this fruit for use all year round. The sour flesh of green mango is balanced with salt and spice, as it languishes in a bath of coconut oil.
3 green (unripe) medium mangoes
½ tsp fenugreek seeds
¼ tsp asafoetida powder or ground asafoetida resin
2 tbsp coconut oil
½ tsp mustard seeds
1½ tsp salt
¼ tsp turmeric powder
1 tsp chilli powder
