Alluring Mnago Pickle
Raw Mango Pickle
Ingredients
- Green Mango, diced small- 4
To combine
- Red chili powder- 1 1/2 tbsp
- Turmeric powder- 1/4 tsp
- Salt- 1 tsp
For sautéing
- Vegetable oil- 1/3 cup
- Mustard seeds- 2 tsp
- Cumin seeds- 1 1/2 tsp
- Dry whole Red chili- 4
- Fenugreek seeds- 1 tsp
- Garlic, chopped small- 5 cloves
- Asafetida- 2 pinches
- Curry leaves- 1 sprig
- Sesame oil- 1 tsp
- Vinegar- 1/4 cup
Instruction
- Combine the red chili powder, turmeric powder and salt, keep aside.
- Place a non-stick pan or skillet over medium heat and add oil.
- When the oil gets hot, add mustard seeds and let it splutter.
- Add cumin seeds, dry red chili and saute.
- Immediately add the chopped garlic and stir fry till it starts to
turn golden in color.
- As soon as the garlic starts to turn light golden in color, add
fenugreek seeds and saute for a second.
- If fenugreek seeds stays long in the oil it will impart its bitter
taste, to avoid this I added it towards the end.
- Now, add the asafetida and curry leaves, fry for a second.
- To the these add the combined spice powders: chili powder, turmeric
powder and salt.
- Combine it and don’t let it burn.
- Immediately add the diced mangoes and mix everything well.
- Stir fry the mangoes for a couple of minutes.
- Pour the vinegar and stir fry the pickle.
- Taste the pickle and add more salt if needed.
- Finish it off with little bit sesame oil.
- Remove from the heat and let cool down.
- Sterilize your canning jars and dry them well before storing the
pickle.
- When the pickle has cooled down, store it in the jar and close it
air tight.
- Pickle should stand for at least 24 hours before serving so that
all the flavors will get into the pickle.
- After a couple of days it will taste better.
- Store it in the refrigerator for longer shelf life.
Tips
- I have reduced the amount of oil used for frying, if you want you
could add more oil.
- Adjust the amount of chili powder and salt according to your needs.
Sumaiya Mredha
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