Dry Mango pickle !!

Name: Dry Mango pickle !!
Total time: 300 s
Yield: 4 people
Cuisine: Indian
Ingredients: 5 Raw mangoes; 2 tsp salt(adjust to taste, add more if needed); 4 tsp pRed chilli powder (adjust to taste); 5 tspn Mustard seeds (4 tspn - masala & about 1 tspn for tadka); 1/4 tspn Asafoetida; 1/2 tspn Roasted methi seeds powder; 1/2 cup Til oil

Anjali Suresh @AnjaliSuresh_12

#boxweek4

This is one of my favorite pickles. My mother makes this very well. This is her recipe. I am sharing here her style of making the pickle. Adjust the ingredients according to one’s family and taste.

#boxweek4

This is one of my favorite pickles. My mother makes this very well. This is her recipe. I am sharing here her style of making the pickle. Adjust the ingredients according to one’s family and taste.

Anjali Suresh @AnjaliSuresh_12

#boxweek4

This is one of my favorite pickles. My mother makes this very well. This is her recipe. I am sharing here her style of making the pickle. Adjust the ingredients according to one’s family and taste.

#boxweek4

This is one of my favorite pickles. My mother makes this very well. This is her recipe. I am sharing here her style of making the pickle. Adjust the ingredients according to one’s family and taste.

Saved

Ingredients

About 2 to 5 minutes

4 people

5Raw mangoes
2 tspsalt(adjust to taste, add more if needed)
4 tsppRed chilli powder (adjust to taste)
5tspn Mustard seeds (4 tspn - masala & about 1 tspn for tadka)
1/4tspn Asafoetida
1/2tspn Roasted methi seeds powder
1/2 cupTil oil

Saved

Steps

About 2 to 5 minutes

1

Wash the mangoes well and wipe them dry and then cut them into small cubes.
2

Then you put the salt over the mangoes and mix well and then put them on a tray and let them dry out in the sun for a day. It should not be dried too much nor less. One day’s sunlight should be enough.
3

In the meantime keep the other ingredients ready.
4

Roast the methi seeds and powder them. Take the 4 tspn mustard seeds and coarsely powder them raw and keep them aside.
5

Heat a Kadhai and put the measured quantity of oil in it. Let it get hot well and then add then add in the mustard seeds and after it splutters turn off the heat and let the oil cool down completely.
6

After the raw mango pieces dry well, transfer them into a bowl.
7

Put the dry masala powders and mix everything well carefully. Add a little more salt if required. Check the taste first as some mangoes are very raw and sour to taste.
8

Then pour the cooled Til oil with the mustard seeds tadka over the mangoes. Mix gently and then transfer this mango pickle carefully into airtight jars or bottles. Enjoy this pickle with your simple basic rice, dal, or rotis. 😊