Mango Fenugreek Pickle

Mamidikaya Menthi MukkaluIngredients:Mango 1
Fenugreek Seeds 1 tsp
Red Chile Powder 2 tbsps
Turmeric Powder 1/2 tsp
Salt 1 tbsp
Mustard Seeds 1 tsp
Oil 6 tbsps

Method of preparation:

Roast fenugreek seeds in a pan without oil until they turn golden brown.
Cool and grind roasted fenugreek seeds into fine powder.

Peel and chop raw mango into small cubes (around 1 1/2 cups).
In a mixing bowl, mix chopped raw mango, turmeric powder, red chile powder and salt together.

Heat oil in a pan, add mustard seeds.
When mustard seeds almost stop spluttering, add fenugreek seeds powder.
Pour this hot oil onto the raw mango pieces and keep covered for few minutes.
Once cooled to room temperature, remove onto a clean jar and store tight.
Stays fresh for few weeks if refrigerated.

Notes: Adjust all the seasonings according to the sourness of the raw mango.

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