Raw, hard mango, chopped into small even bits – 2 cups
Salt to taste
Chilli powder – 2 tbsps. (more if you like it very hot)
Mustard powder – ½ tsp.
Mustard seeds – ½ tsp.
Asafoetida powder – 1 generous pinch
Sesame Oil – 2 tbsps.
Method
1. Add salt and chilli powder to the mango pieces and mix well so it is evenly distributed.
2. Heat oil till hot. Season with mustard seeds. Put off fire. Add mustard powder and asafetida powder. Mix and pour over the mangoes. Mix well till the spices are uniformly distributed.
3. Serve immediately with rice and gravy, preferably a mild dish such as kadhi or dal. It is generally prepared in small quantities as it does not last very long. If using for more than two days, refrigerate.
Useful Tip:
This pickle is quite flexible as you can adjust the amount of chilli powder and salt as per taste. Addition of mustard powder is optional. I like the addition.
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