Kerala Style Mango Pickle
- June 09, 2021
Wash the raw mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with skin on. Discard the pit. We will need 500 grams of mangoes. You can either choose 2 large mangoes or 3-4 small ones.
Mix well and keep aside for 30 minutes.
Heat 4 tablespoon sesame oil in a pan. Once the oil is hot, add 1 teaspoon mustard seeds and 1 teaspoon fenugreek seeds and fry on medium heat for a few seconds.
Add ΒΌ teaspoon asafoetida, 8-10 whole peeled garlic cloves and 15-20 curry leaves and fry for 4-5 seconds.
Add 1 teaspoon turmeric powder, 3 tablespoon Kashmiri red chili powder, and 2 teaspoon white vinegar and fry for another 3-4 seconds.
Now add the mangoes and mix well.
Remove the pan from heat. Cool the pickle and transfer it to a sterilized container. The pickle is ready to serve.
