Raw Mango Pickle

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A simple mango pickle that’s easy to prepare and can be served with any meal.

Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 100

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Ingredients

  • 2 cups raw mangoes (cut into cubes with skin intact)
  • 1/4 cup oil
  • 2.5 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 2 strands curry leaves
  • 2-3 tsp red chilli powder
  • 2 tsp vinegar (optional)
  • Salt to taste

Preparation

  • Step1

    Rub salt into the cut mango pieces and set aside for thirty minutes.

  • Step2

    Combine 2 teaspoons of mustard seeds and the fenugreek seeds. Grind them to a fine powder.

  • Step3

    Heat oil in a pan and add the remaining mustard seeds. When they pop, turn off the flame and add the powdered mustard & fenugreek. Quickly follow with the chilli powder and curry leaves. Stir vigorously for 5 seconds.

 

Step4

Tip in the salted mangoes and mix well, adding salt and vinegar. The entire mixture will come together in the residual heat of the pan.

  • Step5

    The mango pickle is ready. Let it sit in the same pan until completely cooled and then transfer to a dry glass jar. Store refrigerated and use up within a week. Always use a dry spoon to serve the pickle.

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