Raw Mango Instant Pickle
Ingredients
- 1 raw mango
- 2 teaspoons fenugreek seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- Salt to taste
- 1.5 tablespoons warm oil
Preparation
Chop the raw mango.
Dry roast the fenugreek seeds and mustard seeds.
Churn the roasted seeds in a mixer.
Add asafoetida, turmeric powder, red chili powder, and salt to the masala mixture.
Add warm oil and mix everything.
Add the chopped mango and mix until the masala coats the mango evenly.
Store the pickle in a refrigerator in a jar and let it rest for 2-3 hours before consuming.
Tips
For storage longer than 2-3 days, add more oil to the jar.
Enjoy with roti, khakhra, thepla, paratha, bhakhri, rice, or snacks of your choice.
