Mango Pickle
This is the easiest way of preparing a quick mango pickle, perfect for the mango season. It combines raw mangoes with spices for a tangy and flavorful accompaniment.
Ingredients
- 2 units Green Mango (Raw Mango) (Do not peel the skin)
- 5 tablespoons Kashmiri Chili Powder
- 0.5 cup Sesame Oil (Also known as gingelly oil)
- 0.5 teaspoon Fenugreek Seeds (Fry and powder before use)
- 0.5 teaspoon Asafetida (Also known as hing)
- 2 tablespoons Salt (For smearing the mango pieces)
- 0.25 cup Water (Boiled and cooled, adjust for consistency)
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Instructions
- 1Wash and cut the mango into small pieces without peeling the skin. Smear the pieces with salt and mix well. Store in an airtight glass container, ensuring both the jar and mango are free from moisture.
- 2Allow the salted mango pieces to rest in the jar for a period of 3 days.
- 3On the fourth day, heat a pan and add sesame oil. Once heated, add the chili powder and mix well over low flame. Add the salted mango pieces, asafetida, and the fried and powdered fenugreek seeds. Mix thoroughly.
- 4If the pickle appears too thick, add boiled and cooled water to achieve the desired consistency.
