Easy mango pickle

Image: Rohini Suresh

Mango pickle, if prepared like this, spicy and tasty mango pickle could be stored for a longer duration. Here is how to make it.

650 gms raw mangoes
2 tbsp Kashmiri chilli powder or 1 ½ tbsp regular chilli powder
¾ tsp roasted fenugreek powder
½ tsp asafetida powder
2 ½ tbsp powdered mustard seeds
5-6 garlic cloves (optional)
50 ml sesame oil
Salt as required

Wash the raw mangoes and wipe them well
Cut them into bite-sized pieces
Heat 1 tsp sesame oil in a pan
Add the mango pieces and cook for 2 minutes
Set them aside
You could also rub salt on the mango pieces and then dry them under the sun for 2 hours
The mango pieces would release water and shrink a bit; there is no need to add extra water while preparing the pickle
Rub some more salt and allow them to cool down
Now keep them stored in an airtight container until the next day
The next day, add the chilli powder, fenugreek powder, asafetida powder and mustard seeds powder into the mango pieces
Mix well
Heat sesame oil in a pan
Sauté the garlic cloves
Pour this into the marinated mango pieces
Mix well and keep aside for 1-2 days
Store the mango pickle in airtight containers.

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