Instant Mango Pickle

Ingredients

• 2 raw green mangoes, washed and dried
• 4 tbsp Achaar pickling mustard oil
• 2 tbsp coarse salt
• 1 tbsp red chilli powder
• 1 tsp turmeric powder
• 2 tsp mustard seeds, crushed
• 1 tsp fenugreek seeds, crushed
• ½ tsp asafoetida (hing)

Instructions

1. 1

   Cut mangoes into bite-sized cubes. Pat completely dry with a cloth.

2. 2

   Heat Achaar oil in a pan until warm (not smoking). Turn off heat.

3. 3

   Add asafoetida to the warm oil, then all dry spice powders. Mix well.

4. 4

   Pour the spice-oil mixture over the mango pieces. Toss to coat evenly.

5. 5

   Transfer to a clean, dry glass jar. Press down firmly.

6. 6

   Keep in a warm place (kitchen shelf) for 2 days, shaking the jar once daily.

7. 7

   After 2 days, the pickle is ready. Refrigerate thereafter for longer shelf life.