When mango is in season, this Instant mango pickle will appear more our kitchen. Goes well with curd rice, rasam rice or any mild rice varieties.
[ Ссылка ]
Ingredients
Mango, unripe - 1
Red chilli powder - 1 tsp
Turmeric - 1/8 tsp
Asafoetida - 2 pinches
Roasted fenugreek seeds powder - 2 pinches
Salt - As needed
To temper
Sesame oil - 1 tbsp
Mustard - 3/4 tsp
Red chilli(optional) - 1
Asafoetida - 3 pinches
How to make instant mango pickle:
Chop the cleaned mango finely as show in the picture and place in a mixing bowl. In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ table in order . Switch off the stove and add fenugreek seeds powder, turmeric, red chilli powder and mix well. Add salt and raw asafoetida and mix everything with the chopped mango.
Notes
I didn’t add red chilli, but its a nice add to the pickle.
Adding asafoetida both while tempering and mixing give nice flavour.
Adjust the spice and salt according to the tanginess of the mango.
I always have roasted fenugreek seeds powder with me, so add it to all pickles easily. If you don't have, just roast 1/2 tsp of methi seeds and crush it with hand mortar and pestle and add it.
