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