raw mango - 2 cups
Salt - 1 teaspoon
sesame oil - 2 tablespoon
Mustard Seeds - ½ teaspoon
Curry Leaves - 2 sprigs
Fenugreek powder - ¼ teaspoon
Asafoetida - ½ teaspoon
Red Chilli powder - 1 tablespoon
Turmeric Powder - 1/8 teaspoon
water - 4 tablespoon
*Choose raw mangoes with firm skin and greenish white flesh. Using a peeler, slightly pare the dark green skin without peeling the skin completely,
*a bit of skin adds a really nice texture to the pickle. Slice the flesh, cutting around the pit, and then dice into small pieces.
*Toss the diced mangoes with 1 teaspoon salt and set aside for 8 hours, preferably overnight. This dehydrates them slightly so that the mango pieces retain their crispness when pickled. Drain the liquid and set aside.
*Heat oil in a skillet over medium-low heat. Add mustard seeds and cook until they crackle, about 30 seconds. Stir in curry leaves, and spice mixtures—fenugreek, asafetida, chili, turmeric—and cook, stirring, for 15 seconds. Pour in water and bring to boil over low heat.
*Remove from heat, add diced mango and mix well. Taste and add salt, if needed . Ladle into a clean, dry, sterilized glass jar; seal with lid.
*Shake jar to evenly disperse ingredients and store in the refrigerator for 2-3 days to infuse flavors.
*Now ready to your pickle.