Mango onion pickle recipe

INGREDIENTS:

1. Thinly sliced onion - 2
2. Ginger - 1 inch
3. Mango powder - 1 teaspoon (tsp.)
4. Coriander powder - 1 teaspoon (tsp.)
5. Turmeric powder - 1/4 teaspoon (tsp.)
6. Chili powder - 1 teaspoon (tsp.)
7. Cumin powder - 1/4 teaspoon (tsp.)
8. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Asafoetida powder - 1 pinch
   3. Curry leaves - 8
   4. Oil - 3 tablespoon (tsp.)
9. Salt - 1/2 teaspoon (tsp.)

PREPARATION:

1. Boil onion, ginger, half curry leaves by adding 1/2 cup of water. Cool this down; add mango powder, coriander powder and grind into a fine paste.
2. Heat oil in a pan; add mustard seeds, asafoetida powder, rest of curry leaves and sauté. once the mustard stop splattering add the ground paste.
3. Now add turmeric powder, chili powder, cumin powder and salt to taste.
4. Bring this to boil; mix and cook for 6 to 8 minutes.
5. Now simmer and cook until oil separates and serve.

NOTES:

1. Goes well with idli, dosai.