Instant Raw Mango Pickle – Totapuri Mango Pickle
2 – Raw mangoes , Totapuri type preferred – The mangoes should be firm, not soft or wrinkled. Wash them thoroughly and dry wipe them well to remove moisture.
Dice the mango into fine pieces
Heat Oil – for seasoning – 3 tablespoons
Mustard seeds – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
3-6 seeds -Fenugreek seeds (methi) crushed or pounded
Jaggery powder – 1 teaspoon (Optional)
1 pod of crushed garlic (Optional)
Add this to the above mixture to diced mangoes, later sprinkle 1-3 tea spoon of red chili powder depending on the desired spice level
Salt – Rock salt 3 tablespoons or to taste (check once before you final the pickle)
A drizzle of Gingely oil (Sesame oil) to finish
Ready to eat immediately.
Refrigerate to store for a week or 10 days.