Name: Instant Mango Pickle recipe by Anjana Rao at BetterButter
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 10
Ingredients: 1 Big raw mango; 1 tbsp red chilli powder; 3/4th tsp roasted fenugreek powder; 1 ½ tsp mustard powder; 1/4th tsp asafoetida; 2 tbsp sesame oil; Salt to taste

ABOUT Instant Mango Pickle RECIPE

Summer is here so is the most awaited mango season if ripened mango is the king of fruits then raw mango is no less than a queen when making pickles. Summer season brings back memories of grandmas making wonderful mango pickles while the whole family eagerly waits to get the first taste of pickle. Pickle making is a ritual with every household having their own recipe for pickle making believe it or not even though ingredients are pretty much same but every pickle will have a unique taste. Making a big batch of pickle which lasts you for an entire year is a tedious process which requires both time, effort and ofcourse patience!!! On the contrary making instant mango pickle is a quick fix solution if you are craving for some homemade mango pickle, it is easy hardly takes any time to prepare and if handled carefully stays good for a month in refrigerator.

Instructions

Wash the mango and wipe it dry. Cut the raw mango into small pieces with the skin on.
Heat oil in a heavy bottomed vessel till almost hot and turn off flame. Add asafoetida to the oil and allow the oil to come to room temperature.
Take a dry bowl or vessel, add chopped mango pieces, red chili powder, salt, roasted mustard powder and roasted fenugreek powder and combine well.
Add asafoetida infused oil and mix.
Leave the pickle to rest for 8-12 hours.
Store in a clean, dry container and refrigerate.

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