South Indian Mango pickle

Step 1/4

• Glass Bowl with lid

Store the cube sized semi ripe mangos mixed with 1 tbsp of salt in a glass bowl with lid

Step 2/4

After letting the mangoes brine for about 8 hours, separate the mangoes and the brine solution in separate contains. Add 1 tbsp of apple cider vinegar, mix it well and then start making the pickle spices mix

Step 3/4

• ⅛ tbsp fenugreek powder
• ⅛ tbsp mustard powder
• ⅛ tbsp mustard seed
• ¾ ml sesame oil
• ⅛ tbsp chili powder
• ⅛ pinches ground turmeric
• ⅛ pinch Asafoetida

• sauté pan
• Mixing bowl

In a sauce pan, heat the sesame oil for sometime and then add mustard seeds and fenugreek seeds along with ground fenugreek , ground mustard and curry leaves in medium heat and then wait for a few seconds for them to get toasted and then switch off the heat. Once th heat is off, add the spices like turmeric and chilli powder and make sure they are mixed well. Add this mixture to the mangoes and add the strained brine solution little by little until it looks delicious to eat

Step 4/4

Store the mango pickle in an air tight container and make sure to consume it within 15 days