One
of those dishes you can make ahead, bottle, and store in the fridge. Mango pickle(Aam
ka Achar) is tangy, spicy, and aromatic, filled with the fragrance of curry
leaves and spices (TOMATO CHUTNEY).
Making it is simple, with a straightforward recipe and easy cooking style. It doesn’t need to be loud or overpowering. Everyday Indian spices, along with the beloved curry leaves, come together.
Once cooked, the mango cubes coated in chili powder and spices make the chutney irresistible, almost impossible to wait to pair with a meal (POTATO SAMBAL VEGETARIAN).
Ingredients for Mango Pickle
1 semi/unripe mango, seed removed and cubed
1 tsp black mustard seeds
1/4 tsp fenugreek seeds
1/4 cup mustard oil
1/2 tbsp plain chili powder
1 tsp turmeric powder
A pinch of asafoetida powder
2 tbsp vinegar
1/2 tbsp sugar
3-4 sprigs curry leaves
Salt to taste
1 semi/unripe mango, seed removed and cubed
1 tsp black mustard seeds
1/4 tsp fenugreek seeds
1/4 cup mustard oil
1/2 tbsp plain chili powder
1 tsp turmeric powder
A pinch of asafoetida powder
2 tbsp vinegar
1/2 tbsp sugar
3-4 sprigs curry leaves
Salt to taste
How to make Mango Pickle
Heat mustard oil and add mustard and
fenugreek seeds.
Once they splatter, add chili powder and turmeric powder.
Quickly stir to avoid burning, add all the other ingredients, except mango
Stir all the ingredient to combine in.
Add mango, give a quick stir, and
remove from heat.
