Ingredients:
Raw Mango, Chopped: 2 kgs
Sesame oil: 8 tbsp
Garlic pods, chopped: 4 tbsps
Ginger, finely chopped: 3 tbsps
Green Chillies: 4
Curry Leaves: 5-6 sprigs
Turmeric powder: 1tsp
Red Chilli powder: 10 tbsp
Asafoetida/ Hing: 1/2 tsp
Mustard seeds: 3tsp
Fenugreek (Methi): 1tsp
Vinegar: 1tbsp
Salt to taste
Water: 1 1/2 cups
Method:
Chop the washed & wiped mangoes into small pieces.
Add 1tsp salt to the chopped mango pieces and toss them well.
Keep it aside for at least 8 to 10 hours minimum or maximum 24 hours.
After which, drain water from the mango pieces using a colander.
Now the mango is ready to use
Have the ginger, garlic and green chillies chopped.
Mix turmeric and red chilli powder in the water in which mango pieces were soaked to make a paste.
Heat the oil in a wok/pan, add mustard seeds, once it has spluttered add the fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.
Now add the chopped green chillies, ginger and garlic and sauté for 5 to 8 minutes or till the raw smell has gone. Now is the time to add the chilli powder and turmeric paste and let it cook for 2 to 3 minutes.
Reduce the heat and add asafoetida and mix well for a minute and then add the cut mango pieces. Mix well till all the mango pieces are coated with the masala. Now switch off the heat and add vinegar to the pickle. This step is optional.
Allow it to cool completely. Then store it in sterilised glass bottles.
Raw Mango, Chopped: 2 kgs
Sesame oil: 8 tbsp
Garlic pods, chopped: 4 tbsps
Ginger, finely chopped: 3 tbsps
Green Chillies: 4
Curry Leaves: 5-6 sprigs
Turmeric powder: 1tsp
Red Chilli powder: 10 tbsp
Asafoetida/ Hing: 1/2 tsp
Mustard seeds: 3tsp
Fenugreek (Methi): 1tsp
Vinegar: 1tbsp
Salt to taste
Water: 1 1/2 cups
Method:
Chop the washed & wiped mangoes into small pieces.
Add 1tsp salt to the chopped mango pieces and toss them well.
Keep it aside for at least 8 to 10 hours minimum or maximum 24 hours.
After which, drain water from the mango pieces using a colander.
Now the mango is ready to use
Have the ginger, garlic and green chillies chopped.
Mix turmeric and red chilli powder in the water in which mango pieces were soaked to make a paste.
Heat the oil in a wok/pan, add mustard seeds, once it has spluttered add the fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.
Now add the chopped green chillies, ginger and garlic and sauté for 5 to 8 minutes or till the raw smell has gone. Now is the time to add the chilli powder and turmeric paste and let it cook for 2 to 3 minutes.
Reduce the heat and add asafoetida and mix well for a minute and then add the cut mango pieces. Mix well till all the mango pieces are coated with the masala. Now switch off the heat and add vinegar to the pickle. This step is optional.
Allow it to cool completely. Then store it in sterilised glass bottles.
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