Mango Pickle

Name: Mango Pickle
Ingredients: 2 Unripe Mangoes, Diced Small With Skin Intact; 2 teaspoons Salt; 2 Tablespoons Sesame Oil Or Gingelly Oil; 1 teaspoon Mustard Seeds; 1 teaspoon Fenugreek Seeds; 2 cloves Garlic, Minced; 1 teaspoon Ginger, Minced; 1 Serrano Pepper, Diced Into Rings; 5 whole Curry Leaves; 1 Tablespoon Chili Powder; 1 pinch Asafoetida Powder; 1 teaspoon Vinegar

12 ingredients

6 steps

Ingredients

2 Unripe Mangoes, Diced Small With Skin Intact
2 teaspoons Salt
2 Tablespoons Sesame Oil Or Gingelly Oil
1 teaspoon Mustard Seeds
1 teaspoon Fenugreek Seeds
2 cloves Garlic, Minced
1 teaspoon Ginger, Minced
1 Serrano Pepper, Diced Into Rings
5 whole Curry Leaves
1 Tablespoon Chili Powder
1 pinch Asafoetida Powder
1 teaspoon Vinegar

Directions

1

Dice the mango into small pieces. Mix with salt and set aside for a couple of hours or overnight.
2

In a Dutch oven or deep-sided pan, heat oil over medium high heat. Throw in mustard seeds and fenugreek seeds and temper. Wait a few seconds for seeds to crack and jump (use a pan shield so the seeds don't pop all over the place). Throw in the garlic, ginger and cut serranos, saute for a minute or two.
3

Lower the flame, stir in chili powder (or cayenne) and saute for a minute till you get the smell of the powders roasting. Stir in asafoetida. Turn off heat .
4

Combine the mango pieces into this masala mix. Pour in vinegar and stir.
5

Store in an airtight jar or container.
6

(Recipe loosely adapted from Mrs. B.F. Varughese's recipes.)