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)
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.