- 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.
Best before one year from the date of manufacture.