Ingredients:
2 raw mangoes (preferred Rajapuri breed)
**
Method:
- Cut mangoes into small cubes.
- Grind all the spices to make powder.
- Take a pan and dry roast the powder for a moments. Take it off the heat as soon as it turns brown.
- Add the powder to the mangoes. Add salt to taste. Keep it aside for 5 minutes.
- Meanwhile, prepare seasoning by heating oil in a kadai. Add cumin seeds, mustard seeds , asafoetida and curry leaves. Once the seeds crackle, add it to the mango mixture.
- Keep the mixture covered for a few hours to let the flavors of the spices seep in the mangoes.
- Ready to serve.
Serving Suggestions:
Can be served with chapatis, rice, or puris.
- You can add a little jaggery to balance the taste.
- Store the pickle in an airtight container and refrigerate. This should stay edible for about a week.
- You can add red chilli powder instead of dry red chillies.
- Do not add too many methi seeds otherwise it will make the pickle bitter
Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her. She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com