My mom makes this instant mango pickle when they’re in season.It prepared with finely chopped raw mango along with dry roasted mustard seed and fenugreek powder.
It is tangy,hot and delicious.Serve with curd rice or with rice,dal as a side.
1 medium raw mango(wash and peel the skin and finely chop.Set aside)
salt to taste(approx. 1/2 tsp)
pinch of turmeric
1 tbsp red chili powder
1 tbsp sesame seed oil
pinch of Hing(Asafoetida)
1/4 tsp mustard seeds
1tsp Mustard seeds
1/2 tsp fenugreek seeds
-Heat a pan on low flame add mustard and fenugreek seeds and dry roast until golden brown.Use Mortar and pestle to make it into a fine powder.
1)In a mixing bowl add raw mango,salt turmeric,red chili powder,mustard & fenugreek seed powder.Mix everything together.
2)Heat a pan with oil on low heat,when hot enough add mustard seed and hing.Allow the seeds to crackle.Switch off the flame and allow it cool completely.
3)Add the oil to the mango mixture.Mix well and transfer it to a glass container.
–Don’t add too much fenugreek seeds it will turn the pickle bitter.
–Pickle lasts in the fridge upto 1 week.
-you can find raw mango in Indian grocery store.