Mango Pickle

Raw mango chunks tossed with spices and dipped in mustard oil. This pickle is a perfect accompaniment for parathas and puris , however, it graces any Indian meal due to its superb taste.

Time: 20 minutes

Mango Pickle
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Ingredients

  1. 500g raw mangoes
  2. 2 tablespoons fennel seeds (saunf)
  3. 1 tablespoon fenugreek seeds (methi dana)
  4. 1 teaspoon split mustard seeds (rai)
  5. 1 tablespoon onion seeds (kalonji)
  6. 1 tablespoon turmeric powder
  7. 2 tablespoons red chilli powder
  8. 1 tablespoon salt or to taste
  9. 1 cup mustard oil

Method

  1. Coarsely grind the fennel seeds and fenugreek seeds. Take them out in a large bowl. Add salt, turmeric powder, red chilli powder, onion seeds and split mustard seeds. Mix well.
  2. Dice the raw mangoes and add them to the bowl with spices. Mix well so that the mango pieces get evenly coated with the spices.
  3. Transfer the contents of the bowl (mango pieces and spices) in a glass jar. Add oil in the jar so that the mango pieces are dipped in oil and there is a layer of oil on top of mango pieces.
  4. The pickle will be ready to eat in 4-5 days.

Comments about Mango Pickle

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