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As summer approaches, we all crave for mangoes. I want to share my most favorite and a mouthwatering Andhra style pickle recipe that can be prepared in minutes and can be had within a few hours of preparation.
 

Ingredients:
2 raw mangoes (preferred Rajapuri breed)
**

To be ground into powder:

1/2 tsp  mustard seeds

1/2 cumin seeds
5-6 dried red chillies
1/2 tsp methi (fenugreek) seeds
salt to taste
 **
For seasoning:
few curry leaves
3 tbsp oil
pinch of mustard seeds
pinch of cumin seeds
pinch of asafoetida
**
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.

Tip:
  • 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