Today's recipe is mango pickle. Spring is the season for fresh raw mangoes in India. Every year my mom used to make variety of mango dishes through out this season. One of my favorite recipe is fresh mango pickle.
Here is the recipe for the same. This pickle can stay for 1 week. This recipe is very easy to make.
Preparation time: 10mts
1 Raw mango
1 1/2 tbsp mustard powder (Ava podi in telugu) .You can get mustard powder in indian stores.
1 1/2 tbsp red chili powder
1 1/2 tbsp salt
2 tbsp oil
1 1/2 tbsp grated jaggery (Optional)
pinch of hing asafoetida (optional)
Wash mango. Take a clean cloth and wipe mango thoroughly. Make sure Mango is dry.
Cut mango into small cubes.
In a bowl mix mango pieces, mustard powder, chili powder, hing and salt.
Make sure you all the mango pieces are fully covered with spices.
Add oil and jaggery and mix well.
Close the bowl with a lid and let it sit for 3 to 4 hrs. After 3 hrs pickle will be wet as water/juices oozes out from mango.
Mix well with clean and dry spoon. Fresh mango pickle is ready to be served.
Home made Mustard Powder Preparation:
Keep mustard seeds in hot sun for 2 to 3 days. Make sure mustard seeds are well dried and roasted in sun.
In a clean and dry mixer add sun dried mustard seeds. Grind to make a powder. Make sure you do not grind for longer time since oil oozes out from mustard if you grind for more time. You need to stop the mixer in between and mix with spatula or spoon. Mustard powder will never be fine. Do not sieve the powder.
Storage: You can store the mustard powder in a clean and dry jar. This can last for months.