By Krati Purwar
June 12, 2024
As the monsoon season is advancing, soon the markets will start flooding with soggy but sweet varieties of mangoes. It is the perfect time to still get your hands on raw mangoes and prepare dry pickles that you can store for a year and serve with every meal.
2 raw mangoes 1 teaspoon fenugreek seeds 1 tablespoon mustard seeds 8-10 dry red chillies ¼ teaspoon asafoetida 1 teaspoon mustard seeds 3 tablespoons sesame or mustard oil 1 teaspoon urad dal
After washing raw mangoes, dry them well and thinly slice them. You can keep the peel.
In a dry pan, roast fenugreek seeds and mustard seeds along with dry red chillies and salt to taste. After cooling the spices, grind them into a fine powder.
Add the spices to the raw mango and toss the slices nicely to coat them.
Heat oil in a pan and add urad dal, cumin seeds, mustard seeds, and asafoetida.
Add the seasoning to the mangoes and mix nicely.
Store the mango pickle in a clean and dry jar for several months.