santhoshtechnology
Fresh Mango Pickle
Fresh Mango Pickle
Servings 10 Pax
Equipment
- 1 Kadai
Ingredients
- 2 Large Raw mango – 2 large about 500 g, washed and chopped into small pieces
- 3 tbsp Salt – 3 tbsp adjust as needed
- 3 tbsp Red chili powder adjust spice level
- 1 tbsp Mustard seeds – 1 tbsp
- 1 tbsp Fenugreek seeds methi – 1 tsp
- ¼ tbsp Asafoetida hing – tsp
- ¼ cup Mustard Oil Mustard Oil
Notes
Fresh Mango Pickle
Instructions
-
Prepare the mangoes:
- Chop the raw mangoes into small bite-sized pieces, leaving the peel on if preferred.
- Mix the chopped mangoes with salt and set aside for 1-2 hours to release moisture. This helps the flavors develop faster.
-
Dry roast fenugreek seeds:
- In a small pan, dry roast fenugreek seeds until they turn light brown and fragrant. Allow to cool, then grind into a coarse powder.
-
Heat the oil and temper spices:
- In the same pan, heat Mustard oil on medium flame.
- Add mustard seeds and let them splutter.
- Add asafoetida, and stir for a few seconds.
-
Mix the spices and mangoes:
- Add, red chili powder, and the ground fenugreek powder to the oil. Stir for a few seconds, making sure not to burn the spices.
- Remove from heat and pour this spice-oil mixture over the salted mango pieces. Mix well until the mango is evenly coated.
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Rest and store:
- Allow the pickle to sit for at least 1-2 hours for the flavors to blend.
- Transfer the pickle to a clean, dry glass jar. It can be eaten immediately but tastes better after a day. Store in the refrigerator for up to 2 weeks.
