Ingredients
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1 kg Raw Mangopeeled & cut into small cubes
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3-4 tbsp Whole Dry Methi
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1/2 cup Mustard Seeds Dal
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2 tbsp Methi Dal
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1 tbsp Saunf (Fennel seeds)
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2 tbsp Kashmiri Mirchi Powder
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1.5 tsp Haldi powder (Turmeric powder)
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1 tsp Hing (Asafoetida)
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Salt
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1/3 cup Oil of your choice (Heat the oil and cool it completely before using)
About
Summer is almost over! If you don’t make this tangy Raw Mango and Fenugreek (Methi) pickle before the season ends, you will definitely miss out. Do you usually find methi too bitter? This recipe completely solves that problem! You get all the amazing health benefits of methi with absolutely zero bitterness. It is incredibly easy to make and stays fresh in the fridge for up to 6 months. I am thoroughly enjoying this with a hot, crispy paratha, but you can pair it perfectly with bhakri, khakhra, or even a simple comforting bowl of dal chawal. It effortlessly enhances the flavour of absolutely any meal! What would you love to eat this with? Let me know in the comments below!
Steps
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1
Done
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In a large mixing bowl, combine the peeled and cubed raw mango with the whole dry methi seeds. |
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2
Done
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Mix well and leave it aside for 2 to 3 days. Make sure to stir the mixture three times a day. After 3 days, you will notice the methi has become perfectly soft. |
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3
Done
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On a plate, gather your mustard seeds dal (rai na kuria), methi dal (methi na kuria), saunf, Kashmiri mirchi powder, haldi powder, hing, and salt. |
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4
Done
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Pour your pre-heated and completely cooled oil into this dry spice blend. Mix everything together thoroughly. |
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5
Done
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Add this prepared oil and spice masala directly into your rested raw mango and methi mixture. |
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6
Done
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Give it a final, thorough mix and store it in an airtight container. Keep it in the fridge, and it will stay perfectly good for up to 6 months! |
