Raw mango is peeled and minced. Whole spices are fried in oil till they change color. Minced raw mango is then mixed with chili powder and mixed with seasoned oil. Serve minced mango pickle with steamed rice or with dal rice etc…
Makes: around 4 Servings of Minced Mango Pickle.
Raw Mango 1
Red chili Powder 1/4 tsp
Salt 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and pat dry the raw mango.
Peel and mince the raw mango discarding the pit.
Alternatively, use a food processor to mince the raw mango.
In a mixing bowl, mix together minced raw mango, red chili powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above mango bowl.
Stir well and garnish with cilangro leaves if desired.
Serve minced mango pickle with steamed rice or with dal rice etc…
Notes: Make sure raw mango is sour enough.
Suggestions: Squeeze few drops of lemon juice into the pickle if the raw mango is not sour enough.
Variations: Check other pickle recipes here.
Other Names: Minced Mango Pickle.