Mango Pickle

     
     Raw Mango pickle is the most easiest pickle to make. Hooked to its tangy taste, most quantity of the mango will be consumed by me even as it is being cut :D  Every summer, the pickle season kick starts with this basic mango pickle, followed by lime, gooseberry etc. There are two variants we try at home with this raw mango. One is the usual finely cut basic pickle here, and the other one being a roughly chopped version, which is sauteed with gingelly oil in a pan. Though the basic ingredient for the pickles are same, they have a distinct taste :)
     Both are heavenly to be had with curd rice :) :) 

Prep Time: 10 mins || Cook Time: 5 mins || Yields: 150gm ||  Category: Pickle
Ingredients:
1. Raw Mango - 1 Medium sized
2. Gingelly oil - 2 tbsp
3. Mustard seeds - 2 tsp
4. Red Chilly Powder - 2tbsp
5. Turmeric Powder - 2tsp
6. Hing(Asafoetida) - 2tsp
7. Mustard seeds powder - 1 tsp
8. Fenugreek powder - 1 tsp
9. Salt - 4tsp

Method:
1. Wash and pat the mango dry in a clean kitchen towel. Finely chop the mango and transfer it to a mixing bowl.

2. In a pan, heat gingelly oil and add mustard seeds. Once they splutter, add it to the chopped mango. In hot oil, add chilly powder, turmeric powder, hing and switch off the flame. Add fenugreek powder. Add this spice mixture to the finely cut mango, followed by salt, mustard seeds powder and some more hing. Mix well and keep covered.

Suggestions:

• Adding mustard seeds powder is optional.
• Adding hing in two stages - in oil as well as in raw form gives more flavour to the pickle.
• Though any oil can be used, gingelly oil gives a good aroma and taste.
• Can be consumed soon after it is made.
• Tastes more yummy from the next day, with all the flavours absorbed.
• Keeps well for 8-10 days when refrigerated.