Total Calories: 159
1. With a vegetable peeler, peel the mangoes, then grate the fruit around the center seeds. Place the fenugreek and asafoetida in a small cast-iron skillet and roast over medium heat, stirring and shaking the pan, until a few shades darker, about 1 minute.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and cook, stirring until a few shades darker, about 1 minute. Add the mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.
3. Add the grated mango and cayenne pepper and cook, stirring, until golden, 5 to 7 minutes. Mix in the roasted fenugreek and asafoetida, stir about 1 minute and remove from heat. Let cool and transfer to a large sterile jar. This pickle stays fresh about 1 week at room temperature or about 6 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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