Raw Mango Pickle
A pickle you cannot miss at your dinner table, with a handful of pantry ingredients this recipe is no fuss that goes well with rice, toast, roti and even with your mac and cheese (don’t write it off until you have tried it). The sourness from the raw mango balances well with the spice from the chili powder and the sweetness of the sugar all of which ties together with the floral curry leaves.
Equipment
- Mixing bowl
- Chopping board
- Knife
- Air tight jar
- Small sauté pan
- Tablespoons
Ingredients
- 2 nos Raw mangoes large
- 5 tbsp Red chili powder
- 3 tsp Salt
- 2 tsp Sugar
- 1 tsp Tumeric powder
- ½ cup Coconut oil
- 2 tbsp Mustard seeds
- 16 nos Curry leaves
- 2 Pinches Asafoetida
Instructions
- Cut mango into 3 (two sides and the center seed), cut into Brunoise aka finely chopped but not minced. Try and remove as much flesh from the seed and discard the seed.
- Get sterilized glass jar ready and transfer the chopped mango into it. Add the salt, sugar, chili powder, turmeric powder and stir. Set aside.
- In a small sauté pan add the oil and let it heat up for a few minutes on low heat. Add the mustard seeds and let them pop.
- Add the curry leaves let them fry in the oil until crisp. Add the asafoetida and let it bubble. This should take around 4 mins. Remove from the heat and pour over the mango mixture.
- Stir well until everything is combined and coated with all the spices and oil. Let it cool completely before covering/closing with an airtight lid.
- Store at room temp in a dark dry place for up to 2 weeks. Then transfer to fridge for over 6 months.
Notes
PRO TIP:
> We like to keep the mango seeds in the pickle jar and eat them with white rice later or add it to Mango Khadi (a yogurt based curry)
> Mix this pickle with some mozzarella cheese and make the best-grilled cheese pickle sandwiches.
> Mix this pickle with some mozzarella cheese and make the best-grilled cheese pickle sandwiches.