Follow these steps for perfect results
Turmeric powder
Jaggery
grated
Salt
to taste
Red Chilli powder
adjustable
Cumin seeds
optional
Raw Mango
peeled
Asafoetida
Mustard seeds
powdered
Mustard oil
Mustard seeds
Combine peeled raw mangoes, grated jaggery, and salt in a mixing bowl.
Add mustard powder and mix well.
Heat mustard oil in a small pan.
Add mustard seeds and let them crackle.
Add cumin seeds.
Remove the pan from heat and let it cool slightly.
Add asafoetida (hing), turmeric powder, and red chili powder to the oil.
Pour the hot tempering over the mango mixture.
Mix everything thoroughly.
Transfer the pickle to a glass bottle.
Cover and let it sit for 30 minutes to allow flavors to mingle.
Refrigerate in an airtight container for 3-4 days.
Expert advice for the best results
Adjust the amount of jaggery based on the sourness of the mangoes.
Ensure the tempering is cooled slightly before adding the spice powders to prevent burning.
Everything you need to know before you start
5 minutes
Yes, can be made a day ahead.
Serve in a small bowl alongside the main dish.
Serve with rice and dal.
Serve as a side dish with roti or bhakri.
Cools the palate
Discover the story behind this recipe
A traditional pickle made during mango season.
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