Shredded Mango Pickle

3 large unripe mangos
1/3 cup sesame or canola oil
3 tsp salt
2 - 3 tsp red chilli powder
1/2 tsp asafetida (hing)
1 tsp fenugreek powder (metbi)
1/2 tsp mustard seeds

1. Peel, core and shred/grate the mangos into a bowl.
2. Mix all the spices with the shrredded mangos (except the mustard).
3. Heat oil in a heavy pan; add the mustard seeds; when they splutter, add the mangos.
4. Cook on low heat until soft, and oil begins to seep through, stirring enough to prevent browning and sticking to the pan.
5. When cool, transfer to a clean, dry, airtight glass or plastic jar.

Note: it is traditional to use a lot of salt as well as oil to completely submerge the pickle. However, this is not necessary when refrigerating and using it within 2 - 3 months.

Try using light olive oil (without a strong flavor), or grapeseed oil in pickles.