One thing we look forward during summers is Mango. It is a tradition in Indian households to make mango pickle during the summer season. This instant version of pickle is both quick to make and very tasty. You can adjust the flavor to your liking.
- Raw mango (finely chopped) – 2
- Salt – 2 teaspoons
- Turmeric – 1/2teaspoon
- Red chilly powder – 3 teaspoon
- Fenugreek – 2 teaspoons
- Oil – 2 tablespoon
- Mustard seeds – 1 teaspoon
- Curry leaves – 10
- Hing/Asafetida – 1 teaspoon
Roast fenugreek until brown and make a coarse powder. Add this along with turmeric, salt and red chilly powder to finely chopped raw mangoes. Set aside for about half an hour.
Heat oil in a pan. Add Mustard seeds. Wait until they crackle. Add hing/asafetida. Switch off the flame and add about 10 curry leaves that enhances the flavor of the pickle.
Mix the hot tempering with the mangoes. Set aside for about 1-2 hours. The longer it sits, the better it tastes.
It has a shelf life of 1 week if stored in open on the counter top. Store in refrigerator to increase it’s shelf life to over a month.