Spicy Tindora Mango Pickle Delight
Ingredients
- 250 grams tindora
- 100 grams grated mango
- 50 grams salt
- 2 tablespoons mustard seeds powder
- 1 tablespoon fenugreek seeds powder
- 150 grams oil
Preparation
Wash, chop, and dry tindora for 3-4 hours until all moisture is gone.
Grate the mango if not already done.
Prepare mustard and fenugreek seeds powders if needed.
Heat oil and add cumin and mustard for a simple tadka, then allow it to cool down.
Mix all ingredients together thoroughly.
Store the mixture in a clean jar and refrigerate.
Let the pickle sit for at least 3 days to allow flavors to develop before serving.
The pickle can be stored in the refrigerator for up to 2 months, or up to 6 months if kept properly.