Wash the Mango Ginger thoroughly, wipe them dry and grate.

Cut the Green Chillies into fine pieces.

Extract thick juice from Tamarind and keep aside.

Heat oil, fry the mustard seed and methi seeds. As the seasoning start to splutter add the grated Mango Ginger and chilli pieces and fry them.

Add turmeric powder, Asafoetida powder and the Tamarind extract. Mix them well. Add salt. Boil well with continuous stirring, till it becomes thick and the oil gets separated from the gravy.

Allow it to cool off naturally. Transfer it to a clean dry glass jar. Close the lid tightly. The pickle can be used as and when required. Serve with a dry spoon.

Green pepper may be added if you like instead of Green Chilli or both if you like it more hot.