Ingredients
- 2 cups raw mango, diced
- 1/4 cup salt
- 2 tbsp red chili powder
- 1 tbsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida
- 1/4 cup oil
- 1/4 tsp turmeric powder
- 1/4 tsp mustard seeds
- 5-6 curry leaves
Instructions
- In a bowl, mix the diced raw mango and salt. Keep it aside for 15 minutes.
- After 15 minutes, heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let it splutter.
- Add red chili powder, turmeric powder, and curry leaves. Saute for a minute.
- Add the mango and salt mixture. Cook for 10-12 minutes on low heat.
- Let it cool and store in a clean, dry jar.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Carbohydrates
- 12g
- Fat
- 0g
- Protein
- 1g
Supplies
Bowl Pan Jar
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve with steamed rice or roti for a delicious meal.
Tips & tricks
Make sure the jar used for storing the pickle is clean and dry to prevent spoilage.
Cost
$5