By Devi Poojari
While you wait for your jar of pickle to marinate and absorb all the flavour before you can enjoy it, make this delicious and simple instant raw mango pickle from Kerala, to enjoy with your plate of dahi-chawal.
2 raw mangoes, finely chopped 2 teaspoons mustard seeds 2 teaspoons turmeric powder ½ teaspoon asafoetida 3-4 teaspoons red chilli powder 2 tablespoons coconut oil Salt, to taste
Mix the raw mango with the spices and asafoetida thoroughly.
Heat the oil in a pan and add the mustard seeds to temper.
Once they start to splutter, pour the hot oil over the mango mixture and toss to combine.
Allow it to rest for an hour and cool down, before enjoying with parathas, dahi-chawal and more.