By Deepali Verma
June 16, 2024
Craving a tangy and spicy pickle? This 10-minute raw mango pickle is the perfect solution, offering a burst of flavour with minimal effort.
1 raw mango, diced 1 tablespoon mustard seeds 1 teaspoon fenugreek seeds 1 teaspoon turmeric powder 1 tablespoon red chilli powder Salt to taste 2 tablespoons mustard oil A pinch of asafoetida (hing)
Heat mustard oil in a pan until it starts to smoke. Add mustard seeds, fenugreek seeds, and asafoetida, and let them splutter.
Add diced raw mangoes and sauté for 2-3 minutes. Add turmeric powder, red chilli powder, and salt, mixing well.
Cook for another 5 minutes, stirring occasionally. Let the pickle cool before transferring it to a clean, dry jar.