Raw Mango Pickle ..

Raw mango dices mixed with spices and tempered to prepare this accompaniment. Pickles are an unavoidable part of the Indian diet. In fact India is rightly called as the 'Pickle nation'. Easy to prepare, long shelf life and absolutely mouth watering taste are the main reasons for the popularity of pickles . 

INGREDIENTS :

Raw mango (Kairi)    1/2 Kgs

Pickle masala (I use the ready store bought ones due to its convenience.)

Turmeric powder 1 tsp

Mustard seeds     2 Tsp 

Oil for the tadka(Phodani)   1 Bowl 

Asafoetida or Hing powder    1 tsp

Salt to taste (If the Pickle masala has salt in it then adjust accordingly) 

METHOD :

1. Clean and wash the raw mango. Let it dry or wipe it with a dry cloth.

2. Cut into pieces of around 1 inch each.

3. Add the Pickle masala and salt to this and mix well.

4. Some water will be released and the mixture will turn a little moist.

5. Prepare a tadka or 'Phodani'. Heat Oil in a kadai, Once the oil is hot, add the mustard seeds. When mustard seeds crackle, add the hing powder and haldi powder (Turmeric). 

6. Switch off gas immediately and take care not to burn the hing or turmeric powder. 

7. Let this tadka cool COMPLETELY.

8. Once tadka cools down pour it over the raw mango and spice mixture. Mix really well.

9. Ensure that a thin layer of Oil always covers the mango pieces. This ensures that the pickle will last longer

10 . Can be stored in the refrigerator for 10 to 15 days.