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Raw Mango Instant Pickle

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Ingredients

	1/2 kg raw mango, cut into small cubes
	1/2 Tbsp mustard seeds
	1 tbsp fenugreek seeds (methi)
	2 tsp fennel seeds (saunf)
	1/2 tsp asafoetida (hing)
	1 tsp turmeric powder (haldi)
	2 tbsp Kashmiri chili powder
	4 tbsp oil (of your choice)

Raw Mango Instant Pickle

Medium

Ingredients

1/2 kg raw mango, cut into small cubes
1/2 Tbsp mustard seeds
1 tbsp fenugreek seeds (methi)
2 tsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp turmeric powder (haldi)
2 tbsp Kashmiri chili powder
4 tbsp oil (of your choice)

About

Raw mango instant pickle is a tangy and spicy condiment popular in Indian cuisine. It’s made by combining thinly sliced raw mangoes with spices like mustard seeds, turmeric, chili powder, and salt. The mixture is then tempered with hot oil infused with mustard seeds, curry leaves, and asafoetida. This pickle doesn’t require fermentation and can be enjoyed immediately, adding a burst of flavor to meals. It pairs well with rice, roti, or as a side dish to enhance the taste of any dish.

Steps

1 Done	Dry roast 1.5 tbsp mustard seeds, 1 tbsp fenugreek seeds, and 2 tsp fennel seeds in a pan.
2 Done	Coarsely grind the roasted seeds and transfer to a bowl.
3 Done	Add 1/2 tsp asafoetida, 1 tsp turmeric powder, and 2 tbsp Kashmiri chili powder to the ground spices.
4 Done	Heat up 4 tbsp oil and pour it over the spice mixture. Add the cut mango cubes and mix everything well.
5 Done	Cover the mixture and let it sit for 2 hours. Instant pickle is ready to enjoy.
6 Done	Leave it in the kitchen for 2 days, then store it in the fridge for up to 10 days.
7 Done	Enjoy with dal chawal, roti, paratha, etc.