Mango-Carrot pickle

Mango pickles are so special that they make you drool..... This recipe is a combination of tangy mangoes and crunchy carrots for a mouthwatering pickle.
Receipe courtesy: my mother

Ingredients:
Raw Mango-1, medium sized
Carrots-4-5
Green chilly-10
Ginger-1 " piece, sliced lengthwise
Garlic-8-10 cloves, sliced lengthwise
Turmeric powder-1/2 tsp
Powdered/ crushed fenugreek (ഉലുവ)-1/2 tsp
Mustard seeds-1 tsp
Curry leaves-2 sprigs
Asafoetida (കായം)-1 pinch
Vinegar-1 tbsp
Salt
Any vegetable oil- 1 tbsp


Method:

1.  Remove the thick skin of mango and clean carrots.Cut both of them into equally sized long and thin strips. Slice ginger and garlic. Chop each green chilly into two.
2. Warm up a pan and pour oil, splutter fenugreek, mustards followed by curry leaves. Add ginger and saute for 2 min. Afterwards add garlic, green chillies and carrots. Saute until the carrots are slightly soft (make sure carrots are still crunchy inside). Add turmeric powder, a pinch of asafoetida, salt and vinegar. Now simmer the flame and add mangoes. Stir for 2-3 minutes and turn off the flame. 

Since the shelf life of the pickle is too low even though after refrigeration, consume it within 1-2 weeks.