This tangy, spicy and slightly sweet pickle goes well with Rice or Roti. Best made with the Totapuri variety of Mango. The mango should neither be too raw nor ripe. This is one pickle which I keep making often during the Mango season. It is best refrigerated if made in large quantities.
- One large Totapuri Mango weighing around 250 gms
- 1 tsp sugar
- 1 tsp chilly powder
- 1 tbsp oil
- 1/2 tsp Jeera/ Cumin seeds
- 10 seeds Methi/ Fenugreek
- 3 sprigs curry leaves
Wash and chop the mango fine along with the skin. Drop in the chilly, powder, salt and sugar. Mix well. Heat oil in a pan. Add the jeera and methi seeds. After the jeera splutters drop in the curry leaves. Toss and pour the seasoning into the chopped Mango bits. Mix well and store when cool.
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