When summer comes by in India and it is mango season, we eat mangoes for breakfast, lunch and dinner; as dessert, as a curry or a condiment. Pickles are made and are stored and used through the year. There are mango varieties like aavakai or vadumangai (baby mangoes) which are used for pickles. My mother makes many bottles of pickle which lasts throughout the year. This recipe , however, is a quick pickle. This is a quick pickle which is eaten the same day or lasts for a few weeks and needs to stored in the refrigerator.
Last week I found some raw mangoes in the indian store and I had to make this quick pickle. It can be eaten with bread, roti, naan or rice as a condiment. It goes really well with curd/yogurt rice. Usually, 1-2 teaspoon of pickle is used as a side with roti or rice. My mouth is watering as I write this post.
- 1 large raw mango (preferably totapuri mango) or a 2 small raw mango
- 2 tbsp salt
- 3-4 tbsp red chilli powder (or cayenne powder)
- 4 tbsp gingelly (sesame/til oil- different from chinese sesame oil) or vegetable oil
- 1 tsp asafoetida
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seed (powdered)- optional
- Rinse mangoes and dry thoroughly
- Dice mangoes into small pieces- about 1 cm and place in bowl
- Add salt and chilli powder
- Heat oil
- Add asafoetida and mustard seeds. When mustard seeds splutter, turn off heat and add fenugreek powder if using
- Pour over mango mixture and mix well
- Store in a glass jar or bowl in the refrigerator