Mango Pickle Recipe - Tamil New Year Special

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Directions

• Cut mangoes into small pieces and add salt to it
• Keep it aside
• Add mustard seeds and fenugreek seeds to a grinder
• Grind them in to smooth powder
• Place pan on flame and add oil to it
• Add ½ teaspoon of mustard seeds and crackle them for 30 seconds
• Add fenugreek seeds and sauté them for another 30 seconds
• Add grounded mustard and fenugreek seeds. Stir them and add curry leaves
• Add chili powder and turmeric powder to it
• Mix them well and off the flame
• Add mango pieces to it and mix them well with the mixture
• Once the pickle cools down, place it in a bottle and close the lid

The pickle also tastes good with hot rice along with ghee. Sprinkle salt at the end and mix it well. Gingelly oil tastes good to the pickle. Keep the pickle at room temperature for a week or you can also refrigerate the pickle if you want.

Benefits of Raw Mangoes

-Neelima