Raw Mango 1
Cashews 1/2 – 3/4 cup
Garlic 3 pods
Roasted Fenugreek Seeds Powder a big pinch
Roasted Cumin Powder 1/2 tsp
Red Chile Powder 2 tbsps
Salt 2 tbsps
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a pinch
Sesame Oil 1/2 – 3/4 cup
Method of preparation:
Wash, peel and grate the mango.
In a mixing bowl, add fenugreek powder, cumin powder, red chile powder and salt.
Mix thoroughly and add grated mango and cashews.
Heat oil in a small pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in a tight jar.
Ready to use after a few hours of standing time.
This mango cashew pickle stays for a week or two if refrigerated.
Notes: Make sure raw mango is sour.