This is a kind of pickle which tastes good with parathas or with yogurt rice. Made with raw green mangoes, it can last for weeks if stored well.
Ingredients.
4 cups mangoes, peeled and grated
Sesame oil, about 1/2 a cup
asafoetida 2 teaspoons
mustard seeds – 2 teaspoons
methi/fenugreek seeds- 1 teaspoon
chilli powder – 5 teaspoons
salt- 8 teaspoons
turmeric powder- 1teaspoon
1 sprig of curry leaves, washed and torn into bits
Dry roast 1 tsp of mustard seeds and the methi seeds and set aside. Heat the oil in a thick bottomed pan. When hot add the remaining mustard seeds, curry leaves, hing, turmeric and mix well. Add the grated mango, salt and chilli powder and stir well. Cook without covering, on a medium flame, till the oil separates out on the top. Powder coarsely the roasted methi and mustard seeds and add to the pickle. Allow to cool. Store in clean dry bottle/jar. Keep refrigerated for longer shelf life.
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