Quick Mango Pickle

Slice the raw mangoes into thin juliennes.

In a bowl, add turmeric powder, red chilli powder, salt, and jaggery to the mangoes. Mix well.

Heat oil in a pan. Add mustard seeds, fennel seeds, and hing. Let them splutter.

Pour the hot tadka over the mango mixture and stir well.

Let it sit for 1–2 hours so the flavors infuse.

Store in an airtight glass jar and refrigerate. Stays good for up to 15 days.