SWEET AND SOUR MANGO PICKLE

There are many ways a mango pickle is made. In India, as you cross its breadth and regional boarders, you will have many ways of making mango pickle. This mango pickle recipe is a sweet and sour mango pickle recipe prepared using jaggery, mustard seeds powder, methi seeds powder which is an easy, simple no fuss mango pickle. It tastes excellent with rori, paratha, stuffed paratha and even simple dal-rice. 

INGREDIENTS

2 Raw Mangoes

2 tablespoon Kashmiri Red Chilli Powder

2 tablespoon Methi Seeds Powder

1 teaspoon Turmeric Powder

Salt as needed (more than regular)

1-2 tablespoon Sugar / Jaggery

½ teaspoon + ½ teaspoon Asafoetida

2 tablespoon Oil

1 tablespoon Mustard Seeds

2 tablespoon Mustard Dal

METHOD

STEP 1 – Wash mangoes, cut into small pieces.

STEP 2 – Now in a mixing bowl, add mango, chilli powder, mustard powder, methi powder, haldi, asafoetida, salt and sugar and mix well.[see notes]

STEP 3 – Heat oil, crackle mustard seeds and switch off the heat and add asafoetida when the oil comes to not exactly room temperature but luke warm.

STEP 4 – Completely cool the tempering

and add to the mango-spice mixture and mix well.

STEP 5 – Keep outside for 2 days and then in the refrigerator afterwards.

NOTES: * Here for this recipe I used grated jaggery instead of sugar.