How to make Raw Mango Pickle 

This pickle will leave you licking your fingers

Recipe

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3-Above

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Raw Mango Pickle – SK Khazana Recipe

• Raw mangoes Cut into 1 inch cubes 5
• Fenugreek seeds (methi dana) 1/4 teaspoon
• Split mustard seeds (rai ka dal) 2 tablespoons
• Oil 1 cup
• Mustard seeds 1 teaspoon
• Asafoetida 1/2 teaspoon
• Red chilli powder 3 teaspoons
• Turmeric powder 1 teaspoon to sprinkle
• Salt as required

Method

Step 1

Dry roast fenugreek seeds and rai ka dal till fragrant.

Step 2

Heat oil in a non-stick pan. Add mustard seeds and sauté till they splutter.

Step 3

Add asafoetida, chilli powder, turmeric powder, salt and roasted spices and mix well. Remove from heat and set aside to cool.

Step 4

Spread mango cubes on a tray. Sprinkle some salt and turmeric powder on top, mix well and set aside for 4 hours.

Step 5

Transfer mango pieces into a bowl. Add spiced oil, mix well. Transfer the pickle into a porcelain container and cover tightly with a muslin cloth. Set aside for 4-5 days.

Step 6

Serve or store.