Ingredients:
Raw Mango (Peeled and
grated) – 1 large
Chilli Powder – 2 teaspoons
(or to taste)
Turmeric Powder – ½ teaspoon
Salt – to taste
Fenugreek seeds (methi) – ¼
teaspoon
Hing (asafetida) – ¼ inch
piece or ¼ teaspoon if you are using powdered
Mustard seeds – 1.5 teaspoon
Oil – 3 tablespoons (sesame
oil is preferred; you can use oil of your choice)
Method:
Roast the fenugreek seeds on
a dry pan and fry the hing in oil. Cool both and grind to fine powder and set
aside.
Heat oil in the pan (use a
thick kadai if possible) and crackle the mustard seeds. Add the grated mango to
the oil. Keep frying the mango till oil starts to ooze out on the sides and the
mango is softened. Add turmeric and chilli powder. Cook for 2-3 minutes. Add
salt and the powdered hing and fenugreek. Stir for 2 minutes. Your pickle is
ready to eat!
Shredded Mango pickle |
Note:
Since this is a ready-to-eat pickle, it will remain without spoiling for about
a month. In case you want it to last longer, you can refrigerate it.
For a winter delight, buy
and grate raw mango in summer and freeze it in an airtight bag in the freezer,
then you can make this pickle all year around.