Tender Mango Pickle. Recipe

Cooking Directions

• STEP 1.Wash and dry the tender mangoes thoroughly.
• STEP 2.Cut the mangoes into small pieces and remove the seeds.
• STEP 3.In a mixing bowl, add the mango pieces, salt, turmeric powder, red chili powder, fenugreek seeds, mustard seeds, and asafoetida. Mix well.
• STEP 4.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 5.Add the mango mixture to the pan and cook for a few minutes.
• STEP 6.Remove from heat and let it cool completely.
• STEP 7.Transfer the pickle to a clean, dry jar and store in a cool, dark place for a week before consuming.
• STEP 8.Serve the tender mango pickle as a side dish with rice, roti, or any Indian meal.

Cooking Tips

• Choose tender and firm mangoes for the pickle.
• Make sure to dry the mangoes thoroughly to prevent any moisture.
• Adjust the spice level according to your preference by adding more or less chili powder.
• Allow the pickle to mature for at least a week to develop the flavors.

Storage and Serving

• Store the tender mango pickle in a clean, dry jar in a cool, dark place.
• It can be stored for several months if properly sealed and refrigerated.
• Serve the pickle as a condiment or side dish with rice, roti, or any Indian meal.