Ingredients
- Green mango 1 chopped finely
- Salt 1 tsp + some more (as per your taste)
- For the seasoning
- Gingelly oil/sesame seed oil 1-2 tablespoons
- Mustard seeds 1 tsp
- Curry leaves 2 sprigs
- Asoefetida 1/4 tsp
- Chilli powder 2 tsp
- Turmeric powder 1/2 tsp
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Ready to eat Mango Pickle
Time: 20 minutes prep, 5 minutes cook
Servings: 1 bowl
Directions
- Heat oil in a kadhai, keep it on a low flame the gingelly oil heats up really soon and then gives a burnt taste/smell which we don't want.
- Add the mustard seeds, curry leaves and asoefetida.Now turn off the heat else the asoefetida wil burn real quick.
- Add the turmeric and chilli powder and be careful not to burn the spices.Add about a teaspoon of water to prevent the burning.
- Once the spices are heated well and raw smells go away, add the salted mangoes and give it a nice swirl.
- Preserve well in a clean dry glass jar.
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Summary
The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!
