MANGO PICKLE

Summer and mangoes goes hand in hand Early April, I made a batch of this Instant Mango Pickle Andhra Style. The recipe credit goes to my best FB friend from Andhra who is really a master-chef and a beautiful soul. We are pickle addicts in our home and relish a variety of pickles with the most favourite being the mango based pickles. Sorry for posting it so late. My favorite combination is eating dal- chawal, a dollop of ghee and mango pickle. It's a comfort food at its best.  

INGREDIENTS-

2 Cups Raw Mango

2 tablespoon Red Chilli Powder

1 ½ teaspoon Fenugreek Powder

1 tablespoon Mustard Powder

1 ¼ tablespoon Salt
½ teaspoon Asafoetida

½ Cup Oil

For Tempering:
1-2 tablespoon sesame oil
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
Few Curry Leaves [optional]
1-2 Dried Red Chillies

METHOD-

STEP 1 – Dry roast mustard and methi seeds separately and grind them into fine powder.

STEP 2 – Heat oil in a heavy bottomed pan till almost hot and then turn off the flame.

STEP 3 – Add asafoetida to the oil and allow the oil to cool to room temperature.

STEP 4 – Take a wide bowl, add chopped mango pieces, red chilli powder, salt, roasted mustard powder, methi powder and combine well with a spoon.

STEP 5 – Add asafoetida infused oil, pour it on raw mango-spices mix and mix well.

STEP 6 - In a pan, heat sesame oil, add mustard seeds, cumin seeds, curry leaves and dried red chillies in it. Switch off the flame.

STEP 7 - Let the tempering comes to room temperature, pour this tempering over mango masala and give a nice mix.

Pickle is ready. Once it comes to room temperature, store in a clean, dry bottle and refrigerate.

NOTE: * The pickle can be eaten after 8-12 hrs. of preparation.

            * Always use a clean, moisture free spoon to remove the pickle from the bottle.

            * You can also add roasted cumin powder in it.