Instant mango pickle
Mango cubed 1 ½ cup
Red chili 15 no
Fenugreek seeds ¾ tsp
Asafoetida 1 tsp
Gingelly oil ¼ cup
Mustard seeds ½ tsp
- In a mixing bowl add mango cubes and salt. Mix it well. Keep it aside for 1 hour.
- Heat a pan, and dry roast red chili and fenugreek seeds. Then switch off the flame. Add asafoetida in the same pan and roast it. Don’t roast asafoetida too much.
- Then grind the roasted items in semi fine consistency.
- Heat a pan with oil, once oil heats add mustard seeds. Once seeds are popped add mango pieces and roasted powder. Mix it well. Cook in medium flame for 1 min. Then switch off the flame. Cool down to room temperature.
Keep it in fridge.
Serve it with curd rice and sambar.
Note : if you want more spicy add red chili powder too.