Pickle di mango veloce alla maniera del Kerala

Ingredienti

• 400 gms Raw Mango / Kachcha Aam (chopped)
• 1.5 tbsp Red Chilli powder / Laal mirch powder
• 1 tsp Turmeric Powder / Haldi Powder
• 2 tbsp Salt / Namak
• 1 tsp Fenugreek Seeds / Methidana
• 1 tsp Mustard Seeds / Rai *
• 1/3 tsp Asafoetida / Hing powder
• 1/4 cup Cooking Oil
• 15 Curry Leaves

Preparazione

1. 1

   Dry Roast fenugreek seed slightly and then grind to make a powder and keep side.

2. 2

   Wash and wipe well the raw mango and then chop to make small pieces.

3. 3

   Take the chopped mango in a bowl and add salt, turmeric, roasted fenugreek powder and red chili powder and mix well

4. 4

   In a pan add the oil and heat and then add mustard seeds.

5. 5

   When mustard start to crackle then add asafoetida and curry leaves.

6. 6

   Now add the mango mixture and stir to mix well.

7. 7

   Switch off the heat and let the mixture cool down in the pan.

8. 8

   Fill the pickle in a glass jar and keep refrigerated.

9. 9

   You can stat eating it immediately but it taste much better after 2-3 days when the mango pieces absorb all the flavors.

10. 10

    Serving- can serve with curd rice, khichdi, paratha ,it goes well with any thing savory.