Raw mango is chopped up and fried in oil till just soft. It is then added to a mixture of powdered spices. Mango pickle is finished with oil seasoned with mustard seeds and garlic cloves. Store fried mango pickle in a dry tight jar and it stays fresh for couple of months.
Makes: around 1 Cup of Fried Mango Pickle.
Raw Mango 1 Small
Mustard Seeds 2 Tbsps
Red Chili Powder 2 Tbsps
Fenugreek Seeds Powder 1/2 tsp
Salt 1 1/2 Tbsp
Garlic 5 – 7 Cloves
Mustard Seeds 1/4 tsp
Oil 1/2 Cup
Method of preparation:
Wash the mango and pat it dry.
Chop the mango along with the skin into small pieces.
Grind mustard seeds into fine powder.
Peel and lightly crush the garlic cloves.
Heat oil in a pan on medium heat.
When oil gets hot, add chopped mango.
Fry the mango till the skin changes color and it turns soft but whole.
In a mixing bowl, mix mustard seeds powder, red chili powder, roasted fenugreek seeds powder and salt.
Add the fried mango and mix well.
Pour the oil with garlic and mustard seeds into the mango mixture.
Stir well and let the mango pickle sit for at least half an hour before using.
Store fried mango pickle in a dry tight jar and it stays fresh for couple of months.
Notes: Make sure raw mango is sour enough.
Suggestions: Adjust the salt according to sourness of the mango.
Variations: You can also check other pickles here.
Other Names: Fried Mango Pickle.