Sour mango pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes. Cut them into small pieces.
• STEP 2.In a bowl, mix the mango pieces with salt and turmeric powder. Let it sit for 2-3 hours.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add the mango pieces to the pan and cook for 5-7 minutes.
• STEP 5.Add red chili powder, fenugreek powder, and vinegar. Mix well and cook for another 2-3 minutes.
• STEP 6.Remove from heat and let the pickle cool down. Transfer it to a clean, dry jar for storage.
• STEP 7.Allow the pickle to mature for at least a week before consuming. It can be stored for several months.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best results.
• Adjust the amount of red chili powder according to your spice preference.
• Make sure to use a clean and dry jar for storing the pickle to prevent spoilage.

Storage and Serving

• Store the sour mango pickle in a cool and dry place.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread for sandwiches or added to salads for an extra kick of flavor.