Spicy Mango Pickle

21 mins

   2 Cups



Step 1

Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water.

Step 2

Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm.

Step 3

Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely.

Step 4

Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well.

Step 5

Add the remaining 2 tsp of salt and mix well.

Step 6

Store refrigerated in an air-tight container and use as required.

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