Mango pickle, this is one of the favorite at my place. A real tongue tickling pickle. You don’t need to keep this refrigerated and can be kept for long time outside in room temperature. Just ensure there is enough oil and you don’t use any wet spoons to take the pickle.
I normally make this pickle to send this to my daughter as she can keep this in the hostel at room temperature and can enjoy this till the last bit of it.
Cooking Time : 30 minutes
Raw mangoes – about 2 cups cut in cubes
Gingili Oil – ½ cup
Ginger and garlic paste – 1 tbsp
Red chilli powder – 3 tbsp
Asafetida – ¼ tsp
Fenugreek roasted and powdered – ¼ tsp
White vinegar – 1/4 cup
Salt to taste
Add salt to the mangoes and let it sit the whole day outside in room temperature. All you have to do is just toss it once or twice during the course of the day.
In a kadai, add oil and let it get heated. Add asafetida, ginger and garlic paste and sauté till the raw smell goes, add red chilli powder, fenugreek powder and give it a nice mix. Off the flame and when heat is little less add in the mango pieces and give it a nice mix.
Heat the vinegar and add it into the above masala. Add salt to your level.
Let it rest for couple of days and the pickle will be ready to use.
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