Making pickle at home is another laborious and long process indeed in culinary world. Mango is consumed in many ways in Tropical countries. Mango is my favorite fruit. I recently spotting these mangoes in Indian stores, whenever I saw them, I just grab 2 or 3 to simply add in my favorite dish. The mango pickle can be used instantly as soon as you made it. The pickle stays for 2 to 3 days but do you think it is going to lay in my countertop or fridge for one day?
Mango: Raw & firm /1 count- cubed
Chili Powder (Kashmiri Chili): this chili powder has the red natural color and mild heat.
Gingelly oil* (sesame oil): 2 tsp
Mustard seeds: 1 tsp
Curry leaves: few leaves
Asafoetida/hing: a pinch
Salt: as per your taste
Heat the oil in medium flame; add the hing, mustard seeds once it starts to split drop the curry leaves and chili powder. Mix the cut mango, salt and switch off the stove. Do Not Cook the mango!
* The Gingelly oil is widely used for pickles and South Indian cooking. To make the oil is another painstaking work, the oil preserves the food from contamination and gives a longer shelf life.