In my childhood, I eagerly waited for my summer vacations like all others. I used to think, it is only because of the freedom I get to roam around in our farm and also can play whole day with my cousins. Now I realize mangoes were a major reason for the wait too!! 🙂
Mango season starts around end of March and ends in the beginning of June.
I love all stages of mangoes, kanni manga (smallest mangoes which is used for pickles), raw mangoes and also the ripe ones.
- Raw mango cut into small pieces : 500g
- Salt : ½ cup
- Chilli powder : 5-6 tablespoons
- Mustard : 2 teaspoon
- Fenugreek : ½ teaspoon
- Gingelly Oil : 1 cup
- Asafoetida : 1 small piece
- Water : ½ cup
- Vinegar : 3-4 teaspoons (optional)
Add cut mangoes and salt in a bowl and mix well.
Keep a pan on heat and add mustard seeds and fry for few seconds. Take it out and grind. Do the same for fenugreek and asafoetida and keep all aside.
Keep a pan on heat and add oil. Once it is hot, switch off the flame and add chilli powder into it and allow it to cool.
Add cut mangoes from step 1 into the mix and also add the three ingredients from step 2. Add water and again mix well. If managoes are not sour, add vingear else skip it.
Simple mango pickle is ready to serve.
For storing this pickle for many days, take a cotton cloth and dip in gingelly oil and place it on top of the pickle.