Instant Mango Pickle
Instant pickle with raw mango seasoned with asafoetida, roasted & powdered fenugreek and tempered in gingelly oil
Ingredients
- Raw mango - 1
- Red chilly powder - 1 tsp
- Fenugreek seeds/Venthiyam - 1/4 tsp
- Salt - to taste
To temper
- Gingelly oil - 2 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - few
- Asafoetida/Hing - 1/4 tsp
Instructions
- In a pan, dry roast the fenugreek seeds and powder them using a mortar and pestle.
- Chop the mangoes into small pieces. Add salt, red chilly powder and fenugreek powder. Mix well.
- Heat oil and add mustard seeds. When it pops, add hing and curry leaves and pour over the pickle. Mix well.
Notes
- Adjust red chilly powder according to your taste.
- Use less sour mangoes for the pickle.
- Refrigerate and use within 3-4 days.