Green Mango Pickle
makes about 2 cups
1 large firm, green mango
¼ cup vegetable oil
½ tsp mustard seeds
2 pinches asafoetida
1 tsp turmeric
1 tsp red chili/cayenne powder. Use paprika for less heat.
¼ tsp fenugreek powder, see below for method
¾ tbsp salt
Green (raw) Mango Pickle
How to make fenugreek powder: toast fenugreek seeds in a skillet on a low flame. Once they are fragrant, about 2 minutes, turn off heat and let the fenugreek cool. Then grind in a food processor to a fine powder. Store in an air tight container.
Using a sharp knife, cut the mango and discard the core. Chop the mango into very tiny pieces. Or you could zip it through a food chopper.
Place the chopped mango in a bowl. Place the turmeric, chili powder and fenugreek powder in a little mound on top of the chopped mango.
Green (raw) Mango Pickle
Heat the oil in a small skillet and add the mustard seeds. When they start to pop, add the asafoetida and turn off the heat. Pour the hot oil with the mustard seeds and asafoetida over the mound of turmeric, chili powder and fenugreek. Add the salt. Stir till everything is well combined.
When the pickle is cool, put it in an airtight container and refrigerate.
This pickle is great as a condiment with Indian food. I also enjoy it with pita bread and hummus or stirred into pasta or couscous.
from: Veggie Belly
