Summers in the tropical south India meant one thing for sure: yogurt rice at noon with a simple mango pickle to cool you down. There are many versions of mango pickle, but this one takes the cake with its simplicity and the quickness and the amazing taste.
| Prep Time | 10 mins |
| Cook Time | 3 minutes |
| Servings |
people
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Ingredients
- 1 number raw, green mango The mango should be absolutely hard, and light green inside
- 2 tsp Salt
- 1 tbsp Red chili powder reduce or increase to taste
- 1/2 tsp Hing/asafoetida
- 1/2 tsp roasted, powdered fenugreek seeds See recipe notes
- 2 tbsp oil
- 1 tsp Mustard seeds
Ingredients
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Instructions
- Peel and chop the mango into tiny pieces
- Place in a glass bowl
- Add the chili powder, salt, hing and fenugreek powder to the top of the chopped mango, don't mix
- Heat the oil, and when hot, add the mustard seeds and let them pop
- When the popping slows down (make sure to not burn them), pour the seasoned oil on top of the spice mix on the mangoes
- Mix well, taste and adjust for salt and chili powder, store in a glass jar for up to 4-5 days
- Best with freshly made yogurt rice!
Recipe Notes
Fenugreek powder:
I add about 1/2 to 1 tsp of fenugreek powder to most mango dishes to balance out the tart flavor.
To make: Dry roast 1/4 cup of fenugreek seeds, powder when cool and store in an airtight container
I eat this mango pickle by itself because it's so good. I also sometimes mix it in a bowl of yogurt and eat it instead of yogurt rice.
But the classic way to eat this is with freshly made yogurt rice. Recipe to follow!
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