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Mango Pickle
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Ingredients
- Raw Green Mango - 1
- Salt - to taste
- Red Chili Powder - to taste
- Sesame Oil - 2 tbsp
- Mustard Seeds - 1/2 tsp
- Fenugreek Seeds - 1/4 tsp (optional)
- Asofoetida - 2 pinches
- Turmeric Powder - 1/4 tsp
Directions
- Wash and cut the mango into small pieces, with or without the peel, discarding the seed.
- Add Salt and Red Chili Powder to taste and mix well.
- In a small skillet on medium heat, warm the oil.
- Once hot, add in the Mustard Seeds and allow them to splutter.
- Add in the Fenugreek Seeds and cook for 30 seconds.
- Add in the Asofoetida and Turmeric Powder.
- Stir and take it off the flame.
- Add the seasoning to the cut Mangoes and mix well again.
- Store in the refrigerator for a 4 - 7days.
Tips
- Health tip - For people with high blood pressure or other medical issues, this is perfect- use ‘NoSalt Salt’ and half the quantity of oil.
- Add to sandwiches for an extra kick and a wonderful crunch.
- Perfect accompaniment to Yogurt Rice and tastes good with Chapatis and Vegetables as well.
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