Recipe of Mango Pickle

I seriously doubt that any true-blue Malayali can say manga achar – that’s mango pickle - without a feeling of overwhelming desire washing over him.

When the spiciness, saltiness and sourness of this pickle are just right, the mango pickle is devilishly delightful.

Ingredients
Small pieces of raw mango - 2 cups
Chilli powder - 3 tsp
Asafoetida – 1 tsp
Turmeric powder - ¼ tsp
Mustard seeds - 1 tsp
Oil – 3 tsp
Salt - to taste

Method of preparation
Put the mustard seeds into a pan of heated oil and when they pop, reduce the heat to that of a low flame. Add chilli powder, salt, asafetida and turmeric and stir for about 3 minutes.

Now turn off the heat and let it cool for a while. Add this mixture to the cut mangoes and mix thoroughly.

Keep this for 7 to 8 days for the flavour to seep into mangoes.

You can add a little bit of distilled vinegar if you like to preserve the freshness.

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