Mango Pickle
A tangy, spicy condiment that adds a burst of flavor to any meal. This traditional Indian recipe is a great way to preserve mangoes and enjoy them all year round.
Ingredients - Serves 20
- Mustard oil - 1/2 cup
- Turmeric powder - 1/2 teaspoon
- Asafoetida - 1/2 teaspoon
- Fenugreek seeds - 1 teaspoon
- Mustard seeds - 1 tablespoon
- Red chilli powder - 1 tablespoon
- Salt - 2 tablespoons
- Raw mangoes - 2 large
Let's Get Started
- Wash and dry the mangoes. Cut them into small pieces.
- In a large bowl, mix the mango pieces with salt and set aside for a day.
- Dry roast the mustard seeds and fenugreek seeds until they start to pop. Grind them into a fine powder.
- Add the red chilli powder, asafoetida, and turmeric powder to the mangoes. Mix well.
- Heat the mustard oil until it smokes, then let it cool.
- Add the cooled oil to the mango mixture. Mix well.
- Store the pickle in a clean, dry jar. Let it sit for a week before using, to allow the flavors to develop.
Dietary Info
- Dish Type: Seasoning
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Calories: 50
- Fat: 0g
- Carbs: 10g
- Protein: 1g
- Sodium: 500mg
- Sugar: 8g
