Total Calories: 151
1. Cut each unpeeled mango around the center seed into 1-inch-by-1/2-inch pieces. Discard the center seeds. Place the mango in a bowl, add the turmeric, and toss to mix well.
2. In a small skillet, roast the red chili peppers and fenugreek seeds over medium heat until golden, about 1 minute. Cool and grind in a spice or coffee grinder to make a fine powder.
3. Heat the oil in a large nonstick wok or saucepan over high heat, add the mustard seeds, and asafoetida, and stir about 1 minute. Add the mangoes, ground chili-fenugreek mixture, and salt, and cook over high heat, about 1 minute.
4. Reduce the heat to medium-low, cover the pan and cook, stirring occasionally, until the mangoes are soft, about 15 minutes. Let cool and transfer to a large sterile jar. This pickle stays fresh at room temperature about 1 week or about 3 months in the refrigerator. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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