Mango and Carrot pickle

Ingredients

2-cups cut mangoes

1-cup cut carrots

½-cup ginger chopped

½-cup garlic chopped

½-cup green chilly chopped

½-cup dates chopped and soaked in vinegar

3 Tbsp.  Red Chilli powder

1 tsp Turmeric

2 tsp Asafetida

Vinegar and boiled water

Mustard and Curry leaves to temper

Mustard oil or Gingelly oil

Salt to taste

Preparation

Add Oil to the hot pan; add ginger, garlic and chopped chilly saute until light brown. Add cut mangoes and carrot to it, just toast for a while so not to overcook it. Add the powders and soaked dates. Add vinegar and water as per needed. Temper the mustard seeds and curry leaves to it.