Kerala Style Mango Pickle

My mum would make this pickle with the first green mangoes of the summer. Its so easy to make that it literally takes just 10 minutes to put together one you have chopped the mangoes. A wonderfully tangy and spicy pickle that you can use instead of a subzi on days when you don’t have time to cook.

What you need:
Raw green mangoes, 4 small
Curry leaves, 8-10
Mustard seeds, 2 teaspoons
Methi / Fenugreek seeds, 1 teaspoon
Groundnut oil, 3 tablespoons
Turmeric powder, 1 teaspoon
Red chilli powder, 2 teaspoons
Asafoetida, 1 pinch
Salt, 1 tablespoon

To make the pickle:
Chop the green mangoes into small cubes. If the mangoes are really tender, you can use the seed as well. Put a teaspoon of salt onto the chopped mangoes and mix. Set this aside.

Take 1 teaspoon of mustard seeds and 1 teaspoon of methi seeds and grind them in a dry grinder. You can keep the mixture coarse or fine – it depends on your liking. Heat 2 tablespoons of oil in a kadhai / wok. Add the rest of the mustard seeds and wait till they crackle. Put in the ground mixture of methi and mustard seeds and stir. Add the curry leaves, asafoetida, turmeric, salt and red chilli powder to the oil and mix. Turn off the heat and then add the chopped mangoes. Mix well so all the ingredients are combined. Set aside to cool and then store in sterilized glass jars. Pour the rest of the oil into the jar with the pickle.

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