Young Green Mango Pickle


* 2 cups fresh green mangoes, seeded and diced
* salt to taste
* 2 tbsp olive oil (gingely oil is the best, if available, use more oil if planning to keep the pickle for a while )
* 1 tsp red chili powder
* 1/4 tsp turmeric powder
* 1/4 tsp mustard powder
* 1/4 tsp fenugreek powder
* 1/2 tsp asafoetida powder
* a few curry leaves
* 2 cups boiled water

Method (How to Cook)

Toss the diced mangoes in salt in a bowl, cover and marinate for about 1/2 an hour or more.

Heat oil in a pan, reduce the heat to medium low and add the chili, turmeric, mustard, fenugreek and asafoetida powders and curry leaves. Fry for a few minutes till the spice powders are aromatic, making sure not to brown the spice mixture.

Add the water and bring to a boil.

Remove from the heat and let it cool. Add the marinated mango pieces. Mix well and bottle.

This pickle can be kept at room temperature, and is best a couple of days after it is made. Transfer to the refrigerator after about a week, if there is any left.

  • Digg
  • StumbleUpon
  • Reddit
  • RSS
Read Comments

No comments:

Post a Comment