Ingredients:

Raw Mango – 1

Chilli Powder – 2-3 tsp

Salt – 2 tsp

Gingely Oil – 1 tablespoon

Asafoetida – 1/4 tsp

Mustard – 1 tsp

Method:

1. Wash and chop the raw mango to fine pieces.

2. Add salt and chilli powder and mix well.

3. Heat oil in a tawa, add mustard and asafoetida and add it to the chopped mango.

4. Mix well and serve.

Easy Instant Raw Mango pickle

This instant mango pickle can be stored for 3 days if refridgerated.

Ingredients :

Raw Mango – 6 no medium

Red chilli powder – 200gms

Turmeric powder – 1/4 tsp

Fenugreek – 100 gms

Mustard – 100 gms

Asafoetida – 1/4 tsp

Salt Crystals – 300 gms

Gingelly Oil – 300 ml

Method :

1. Wash dry and slice the mangoes to small cubes, removing the pitt and leave it for few mins to dry.

2. Grind the crystal salt and keep it ready.(This salt will taste well)

3. Now add salt and chilli powder, mix well and leave it for 2 days.

4. Roast fenugreek and mustard in a dry tawa and grind them when they come to room temparature.

5. Heat Oil adding asafoetida and turmeric powder.

6. When the oil comes to room temperature, add the powder that we prepared and add the oil and mix it with the mango.

This mango pickle will taste very good when served after 4 or 5 days and can be stored longer.