In India, every home remains filled with pickles of different types. The hot favorite is raw mango pickle,every one have their own recipe to make pickle,some follow their family recipe,some experiment with new spice combination and methods. I usually make mango pickle in big batches which easily last for a year.
If you want to save the time of making pickle masala then ready made pickle masala of good brands are also very easily available in the market you can use them too.try this Instant mango and chili pickle and you surely love it.
Ingredients
300 gms Raw Mango / Kachcha Aam
150 gms Green chilies/Hari Mirch
4 tbsp Split Mustard seeds/Rai kuria
4 tbsp Fennel Seeds / Saunf slightly crushed
2 tbsp Fenugreek Seeds / Methidana
1/3 tsp Asafoetida / Hing powder
1 tsp Red Chili Powder/ Laal Mirch
1/2 tsp Turmeric Powder / Haldi Powder
1/2 cup Mustard Oil / Sarso ka tel
1.5 tsp Salt / Namak
1.5 tbsp Vinegar
Method
* Wash and wipe raw mangoes and green chilies(prefer to choose less spicy variety)
peel and chop mangoes and chop chilies in small pieces.
* Heat mustard oil to a smoking point .
* When it cool down slightly then add asafoetida.
* Dry roast mustard , fennel and fenugreek for a minute and grind to a coarse powder
* Take the chopped mango and green chilies in a bowl.
* Add all the powdered spices and mix well.
* Now add oil (when it come to room temperature) and mix again.
* Store in a glass jar and keep in sun for 2 days.
* It will be ready to eat after 4-5 days then Keep IT refrigerated or fill oil till the top if you want to store it at room temperature.
* Serving suggestions- serve with poori, paratha, rice daal combo or with curd rice.