Raw Green Mango Pickle

Extra firm raw green mango, Red chili powder, Turmeric powder, Asafoetida (hing), Sesame seed oil.

1. Finely dice one firm raw green mango and place it in a large bowl.
2. Add salt, 3 tablespoons of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of asafoetida, and mix well.
3. Heat 6 tablespoons of sesame seed oil in a pan. When the oil gets hot, add mustard seeds. Turn off the heat when they splutter.
4. Add the oil-mustard seeds mixture to the bowl with mango-spices. Mix well with a spoon and allow to rest.
5. After it is completely cooled, store the pickle in a glass bottle.

Note to the chef: Best consumed when with 1-2 days of making.

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