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Instant Mango Pickle
A quick and easy pickle that can be served as soon as it is made!
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Ingredients
- 1 number Firm Raw Mango
- 2 teaspoons Sesame Oil
- 1 teaspoon Mustard seeds
- A large pinch Asafoetida powder
- 1 teaspoon Red Chili powder [Adjust to taste]
- Salt to taste
Instructions
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Wash and chop the mango into small pieces. Add salt and keep aside.
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Heat oil in a small pan add mustard seeds.
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When it pops switch off the heat and add asafoetida powder and chili powder.
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Wait for 5 seconds and pour over the chopped mangoes in the bowl
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Mix well and serve / store
Recipe Notes
- Be sure to use firm and unripe mangoes.
- Adjust the chili powder to suit your taste
- Tastes best when made with sesame oil. You can replace it with sunflower oil / rice bran oil.
- Be sure to add chili powder only after the heat is switched off, else it will get burnt and will spoil the taste of the pickle.
- This can be kept outside for a day else keep it refrigerated and use as quickly as possible.