Shanthi's Cookbook

Green Raw Mango - 2 cups ( peel the skin and chop the mango into small pieces. )

Salt - 1 cup

Red Chilli powder - 1 cup

Roasted Fenugreek powder - 1/2 tsp

Oil - 1 and 1/2 cup Canola oil

Mustard seeds - 1 tbsp

Red Chillies - 2

Asafoetida powder - 1/2 tsp

1. For 2 cups of Raw mango pieces, take one cup of salt and red chilli powder. Mix them well in a bowl. Set aside. Use the same measuring cup for all the ingredients to maintain consistency.

2. Dry roast 1/2 tsp of Fenugreek seeds. Always roast them on a Low flame. Grind them into a fine powder.

*** Here is the tricky part - the fenugreek seeds should turn dark brown, not black.. else the pickle will taste bitter. If they under roast too.. the taste will get spoilt. You can also use the store-bought Fenugreek powder. ***

3. Heat the oil and add the mustard seeds. While they crackle, add the red chilli powder and Asafoetida powder to it. Set aside and let it cool.

4. Add the Fenugreek powder to the Mango pieces with salt and red chilli powder. Mix it well.

5. Now add the Step-3 to the Mango mixture.

Storage : Store the pickle in an air-tight container. Always keep it refridgerated and it stays fresh up to a month.

Serving Suggestion : Serve with hot rice. Tastes well with Ravva dosa as well.