Step 1

Wash, peel and chop mango ginger finely. Set aside.

Step 2

Dry roast mustard and fenugreek seeds in a dry pan. Take it in a blender and powder till fine. Set aside.

Step 3

Heat 3 tbsp oil in a pan. Add in mango ginger and saute for 4 to 5minutes. Add in salt and turmeric powder and mix well. Cover and cook on low heat for 5 minutes till the mango ginger is tender.

Step 4

Now the mango ginger must be cooked. Add in chilli powder, roasted mustard fenugreek powder, salt and mix well. Add in vinegar and mix well.

Step 5

Make tempering. Heat oil, add mustard, fenugreek seeds, dry red chilli, curry leaves and asafoetida. Let them sizzle for 1 minute. Pour this tempering over the pickle and mix well. Allow this to cool and store in a clean dry jar.

Step 6

Wash, peel and slice maa inji. Take it in a bowl. Add in salt and lemon juice. Mix well and set aside.

Step 7

Now take oil in a pan, add in mustard, fenugreek, asafoetida, curry leaves and mix well. Add in chilli powder and turmeric powder and turn off the heat. Mix well and let it cool.

Step 8

Add the cooled oil over it and mix well. Transfer this to a clean jar and let it steep for one or two day. Store it in fridge.

Step 9

Wash, peel and slice maa inji. Set aside.

Step 10

Take it in a bowl. Add in salt, chillies and lemon juice. Mix well and set aside. Transfer this to a clean jar and let it steep for one or two day. Store it in fridge.