Kerala-Style Mango Pickle

Ingredients

• Raw mango - 100 g
• Turmeric powder - 1/4 tsp
• Kashmiri red chili powder - 1 tbsp
• Fenugreek seeds - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida powder - 1/4 tsp
• Curry leaves - 1 whole
• Salt to taste
• Gingely oil - 50 ml
• Water - 1/4 cup

Instructions

1. 1Wash the raw mango thoroughly, then cut it into small, bite-sized pieces and set aside.
2. 2Bring 1/4 cup water to a boil and keep it hot for later.
3. 3Heat 50 ml gingely oil in a pan until hot, then add 1/2 tsp mustard seeds and let them splutter so they release their aroma.
4. 4Add 1/4 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1/4 tsp asafoetida powder and 1/4 tsp fenugreek seeds to the pan and sauté briefly until the spices are fragrant and glossy.
5. 5Stir in the chopped mango pieces, 1 whole curry leaves and salt to taste, then pour in the boiled water, mix well and let the mixture boil for 2-3 minutes so the mango softens slightly and absorbs the spices.
6. 6Remove the pan from the flame and let the pickle cool to room temperature before transferring it to a clean glass jar.
7. 7Store the jarred pickle for 2-3 days to allow the flavors to develop, then serve as a tangy accompaniment with rice.