MANGO PICKLE

This recipe for mango pickle is something everyone in my house relishes. This is very easy to prepare and unlike avakkai or maavadu, this doesn't need much sitting time. It is instant. But shelf life is also only a week, when refrigerated. Now let's jump right into it!

Things you need

Raw Mango - 2, Chopped into small pieces (or cubes)

Chili Powder - 2 Tbsp

{Note: Chili powder quantity depends on the sourness of the mango & your taste buds. The more the sourness, the more the spice level. So, adjust accordingly.}

Asafoetida - 1/4th tsp

Turmeric Powder - 1/4th tsp

Methi Powder - 1/8th tsp (or a pinch, in layman's terms😉)

Mustard Seeds - 1 tsp

Sesame oil/ Olive oil - 5 to 7 tbsp

Salt to taste

How to

Add salt to the cut mango and mix thoroughly.

Heat oil in a pan. Add mustard. Once mustard crackles, switch off the flame and add the rest of the ingredients (powders). Swirl/ Saute for two seconds. (If you leave it longer, it will burn)

Add the oil to the salted mango while it is hot. Mix thoroughly and serve once it cools down.