- Raw mangoes soaked in dry red chili powder and Kabuli Asafetida-Hing creates this fabulous oil-free pickle. This is an heirloom recipe from the state of Uttar Pradesh. It's tangy, salty and spicy.
- Goes very well with North Indian and South Indian cuisine alike.
- Pink Himalayan Salt or Sendha namak is used.
- To Taste - Tangy, Savoury, Spicy
- Chose from 200 gm or 400 gm variant
- 400 gm jar is bigger, different from 200 gm jar in the picture