Ingredients:
| Raw Mango | 1 (Medium Sized) |
| Turmeric | ½ Tsp. |
| Red Chilli Powder | 1 ½ Tsp. |
| Salt | To Taste |
| Gigelly Oil (Sesame oil) | 2 Tbsp. |
| Mustard seeds | 1 Tsp. |
| Curry leaves | 2 springs |
| Asafoetida | 2 pinches |
Method:
- To a mixing bowl add chopped raw mango, turmeric powder, red chilli powder and Salt.
- Mix them together so that the cut mangoes are well coated with all the spices.
- For the seasoning; to a pan add oil and heat.
- Once the oil is hot add mustard seeds and let it splutter. Add curry leaves and asafoetida and mix.
- Add the seasoning to the cut mangoes and mix well and the pickle is ready to serve.
Tips & Variation:
- This pickle can be stored for 3-4 days in the refrigerator. Tastes best when served immediately.
- Feel free to add a big pinch of fenugreek seed powder along with the spices for more flavour.
- Replace cut raw mangoes with a cup of cut Grapes or pineapples for a sweeter version of the pickle.
kaapidaw 