Mango Ginger - 100 gms
Oil - 1 tbs
Fenu greek seeds - 6 nos
Mustard seeds - 1 tsp
Red Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Asafoetida- a pinch
Lemon - 2 nos
Salt - 2 tsp
Peel and slice the mango ginger and add salt. Mix it well using a clean dry spoon.
Temper Mustard seeds, fenugreek seeds, asafoetida in oil and pour it in to the mix.
Add fresh red chilly powder and turmeric. Squeeze juice in the lemon . Mix it well.
Close it and keep in a dry place for 4 days to absorb salt and the spices.
Keep mixing it 2 - 3 times in a day with a clean, dry spoon.
Use this pickle as side dish to curd rice and idly , dosai etc...