Pickles from the Indian subcontinent are made mostly from fruits, vegetables and in some places meat. Today, Indian pickles are enjoyed around the world, and one of the most popular varieties is the mango pickle. Kadu manga pickle a.k.a raw mango pickle is from Kerala, and you might have tasted it at a South Indian restaurant. The spicy, tangy flavour is liked by all, and it has grown in popularity over the years.

Time: 

• Prep time – 6.5 hours
• Cook time – 10 minutes

Ingredients: 

• Green Mango (Diced into small cubes) – 2 cups
• Chilli Powder – 3 tsp (Add one more tsp if you want a little it spicier)
• Turmeric Powder – 1/2 tsp
• Asafoetida Powder – 1/2 tsp
• Salt Water (Boiled, then cooled) – 1/4 cup water + 2 tsp salt
• Fenugreek Seeds – 1/2 tsp
• Mustard Seeds – 1 tsp
• Sesame oil – 2 tbsp
• White Vinegar – 1 tsp (Optional)

Method: 

1. Apply the salt to the mango pieces and set aside for 6 hours at least
2. Mix the chilli powder, turmeric powder, and asafoetida powder. Set aside
3. Heat the sesame oil, add the mustard seeds and fenugreek seeds. Turn off the stove and let this rest for five minutes
4. Add the powder mixture and keep the heat of the stove on low. Mix until the oil comes to the top and also ensure that the masala’s don’t get burnt
5. Add the salt water and let the mixture come to a boil. Remove from stove and let it cool
6. Add the mango pieces when the mixture has cooled and mix it well. Taste (if the mango is not sour then add 1 tsp of white vinegar)
7. Store in a mason jar and keep refrigerated so that the pickle lasts for long