Mango carrot pickle

Mango and carrot can be had in raw form, but when both are combined to make pickle, it tastes great. This easy to make sweet and sour pickle is mildly spiced to retain the flavours of both the vegetable. 

Ingredients:
Raw mango -100gms
Carrot -100gms
Mustard seeds -1tsp
Asafoetida powder -1/2tsp
Sesame oil -4tsps
Turmeric powder -1tsp
Chilli powder -3tsps
Salt to taste

Method:
Grate the mangoes and carrot. Rub little salt to the grated mango and set it aside for ten minutes.
The mango would have released some water by then. Squeeze out the water from the mangoes. Mix the mango chunk with the grated carrot. (Use the liquid to make mango drink).
In a frying pan temper mustard seeds in little oil. When it stops crackling, add the asafoetida powder. Stir for few seconds. Then add the grated vegetables, turmeric powder, chilli powder and salt. Stir fry for another few seconds or till it is well blended. Switch of the flame. Allow it to cool down. Store in air tight jars in a refrigerator.