Mango Pickle

1. 1

   Dice the mango into small pieces. Mix with salt and set aside for a couple of hours or overnight.

2. 2

   In a Dutch oven or deep-sided pan, heat oil over medium high heat. Throw in mustard seeds and fenugreek seeds and temper. Wait a few seconds for seeds to crack and jump (use a pan shield so the seeds don't pop all over the place). Throw in the garlic, ginger and cut serranos, saute for a minute or two.

3. 3

   Lower the flame, stir in chili powder (or cayenne) and saute for a minute till you get the smell of the powders roasting. Stir in asafoetida. Turn off heat .

4. 4

   Combine the mango pieces into this masala mix. Pour in vinegar and stir.

5. 5

   Store in an airtight jar or container.

6. 6

   (Recipe loosely adapted from Mrs. B.F. Varughese's recipes.)

No nutritional information available.

No additional tips available.