Mango Pickle

Ingredients:

• Raw Mango - 1/2 cup

• Salt to taste

• Sugar - 1 pinch (Optional)

• Sesame Oil - 1 tbsp

• Mustard Seeds - 1 tsp

• Turmeric Powder - 1/4 tsp

• Red Chilly Powder - 2 tsp

• Kashmiri Red Chilly Powder - 1 tbsp

• Hing / Asafoetida - 1 pinch

• Fenugreek Powder - 1 pinch

• Curry Leaves - a few

• Garlic - 4 to 5 cloves

• Vinegar - 2 tbsp

Method:

• Finely chop mangoes and add salt to taste. Crush well with hands. Keep aside for at-least 1 to 2 hours or preferably overnight.

• Heat oil in a kadai on medium flame. Add mustard seeds when oil is very hot.

• Reduce the flame to low and add curry leaves, hing, fenugreek powder, turmeric powder, red chilly powder and kashmiri red chilly powder. 

• Further add finely chopped garlic when raw smell of masalas fade. Turn flame to medium.

• Add vinegar when garlic is golden and let it boil. 

• Add the mango pieces and mix well.

• Add boiling / hot water if gravy is required. Do not add normal water to pickle. (Ignore step if dry pickle).

• Adjust salt to taste and add a pinch of sugar. 

• Switch off the stove. Ready to serve.