Raw Mango: 2 big
Kashmiri chilli powder: 3 tbsp. (can adjust according to your tolerance)
Asafetida powder: 1tsp
Fenugreek powder: a pinch
Coconut oil: 5tbsp
Curry leaves: few
Mustard Seeds: ½ tsp
Method of Preparation
Wash the mangoes, pat it dry and chop it into small pieces.
In a clean dry bowl add chopped mango, Kashmiri chilli powder, salt and 3tbsp coconut oil.
Mix this well with hand. (Addition of coconut oil in this step is very important as it takes off the raw smell of chilli powder.)
Heat 2tbsp coconut oil in a pan, add mustard seeds, when it splutters, add asafetida powder and fenugreek powder and curry leaves. Stir and switch off the flame and add this to the prepared mango mix.
Stir well with a spoon. Transfer to a clean sir tight bottle.
It can be used after 3 hours.
1. You can roast chopped green chilli, ginger and garlic while tempering and add to the pickle.
2. If the mango is not sour you can add 2tbsp vinegar to it.
3. If you don’t like the crunchiness of the mango, you can add the mango mix to the pan after tempering and keep in low flame for 3-5minutes.
4. I didn’t add water or vinegar to the pickle still it was enough moist after sometime.