Mango Pickle

Cuisines

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Recipe

Ingredients

2 cups	raw mangoes, chopped
2 tablespoons	mustard seeds
1 tablespoon	fenugreek seeds
2 tablespoons	red chili powder
1 teaspoon	turmeric powder
1 cup	sesame oil
1	salt to taste
1 tablespoon	asafoetida
2 tablespoons	vinegar

Instructions

1. 1 Wash and pat dry the raw mangoes, then chop them into small pieces.
2. 2 Dry roast the mustard seeds and fenugreek seeds separately until aromatic, then grind them into a fine powder.
3. 3 In a large mixing bowl, combine the chopped mangoes, ground mustard and fenugreek powder, red chili powder, turmeric powder, and salt. Mix well.
4. 4 Heat sesame oil in a pan until it reaches smoking point, then let it cool slightly.
5. 5 Add asafoetida to the warm oil and pour it over the mango mixture.
6. 6 Mix everything thoroughly, ensuring the mango pieces are well coated with the spices and oil.
7. 7 Add vinegar to the mixture and stir well.
8. 8 Transfer the pickle to a clean, dry glass jar and let it sit for 2-3 days at room temperature to allow the flavors to develop.