Cut Mango Pickle

Here you go with the step by step pics…

Marinate the mango strips with salt and turmeric powder for 1 hr. Add chilli powder, fenugreek powder and Asafoetida to the marinated mango strips…

Mix well. Heat oil in a pan, when it’s becoming smoking hot, switch off the flame. Add mustard seeds,dry red chilli and curry leaves to this.Fry it for a min or so…

Add this to the mango mixture. Stir well for 2 mins or so. Make sure the raw taste of chilli powder isnt there.In the same pan, boil 1/4 cup water along with vinegar and add to the mango mixture. Stir well…

Instant Mango Pickle

Recipe type: Side dish

Cuisine: Indian, South Indian, Kerala

Serves: 4-5

Ingredients

·         Raw Mango - 200-225 gms (1 med-big size)

·         Turmeric powder - ¼ tsp

·         Chilli powder - 1 tbsp

·         Fenugreek (uluva) powder - a pinch

·         Asafoetida (kayam) - a pinch

·         Dry red chilli - 2

·         Mustard seeds - ¼ - ½ tsp

·         Vinegar - 1.5 tbsp

·         Sesame oil - 2.5 - 3 tbsp

·         Water - ¼ cup

·         Salt

Instructions

1.     Cut the cleaned mango into thin lengthy strips. Marinate the mango strips with salt and turmeric powder for 1 hr.

2.     Add chilli powder, fenugreek powder and Asafoetida to the marinated mango strips. Mix well. Heat oil in a pan, when it's becoming smoking hot, switch off the flame. Add mustard seeds,dry red chilli and curry leaves to this.

3.     Fry it for a min or so. Add this to the mango mixture. Stir well for 2 mins or so. Make sure the raw taste of chilli powder isnt there.

4.     In the same pan, boil ¼ cup water along with vinegar and add to the mango mixture. Stir well. You can serve it immediately.

5.     Once it is cooled completely, store in an airtight bottle in the fridge.

Notes

I kept the skin on for mango, but I think it's better to remove the skin and use the mango.
Also after adding chilli powder, fenugreek and asofetida to the mango mixture, do a taste test. If you dont get the flavours, you can add a bit extra of the same along with mustard and dry red chilli.
The original recipe doesnt use vinegar, but I added it for a slight tangy taste.
In the original recipe, it's mentioned that the oil tends to become foamy/ bubbly after adding to mango, but nothing like that happened for me. If it becomes bubbly for you, just keep stirring it, till the bubble subsides.