|Prep time: 10 Min||| Cook time: 20min||| Total time:30 Min|
|Recipe type: Side Dish||| Cuisine: Indian||| Yield / Serves: 200gms approx|
Mangoes – 3 small
Mustard – 1 teaspoon
Oil – 3 tablespoon
Salt to taste
Chilli Powder – 1 teaspoon
To Roast and Grind:
Mustard – 3 teaspoon
Fenugreek – 1.5 teaspoon
Step by Step Photos on how to make Mango Pickle :
Dry Roast mustard and Fenufreek seeds. Until it starts browning.
Cool down the mixture and grind it into a fine powder. Heat oil in a frying pan. Add mustard seeds and allow them to splutter.
Meanwhile Peel Raw mangoes. Chop them into smaller pieces.
Add the chopped mangoes into the heated and oil and mustard seeds. Add Salt and keep sauting it.
Add Chilli Powder and Ground mustard/fenugreek powder mixture. Saute until the raw smell leaves and the mango mashes well and oil seperates from mangoes.
- Do not burn the spices the pickle will turn bitter.
- Use Clean and dry Spoons and containers to store the pickle. This pickle keeps good in refrigerator for upto 3 months of handled properly.
Mango Pickle is served with Parathas, Curd rice and many more. Can be packed along with Curd Rice as a travel food recipe.