Instant Mango Pickle

Course Side Dish

Cuisine Indian

Cut the washed and dried raw mangoes into small pieces, leaving the skin on, and discard the pit.
In a bowl, mix the cut mango pieces with salt and vinegar.
Dry roast cumin and fenugreek seeds in a pan until fragrant, then grind them to a fine powder.
Coarsely grind garlic cloves, dried red chillies, peppercorns, and curry leaves in a mortar and pestle.
In a pan, heat oil and add mustard seeds. Let them splutter, then add curry leaves and fry for a few seconds.
Add the coarsely ground garlic, dried red chillies, peppercorns, and curry leaves to the pan in batches and fry for 2 minutes.
Add chili powder, turmeric powder, and asafoetida to the pan and saute on low flame for 2 minutes.
Mix well and store the pickle in a glass jar.

Keyword Indianfood, masthfood, pickle, vegetarian