My Punjabi aunty gave me lots of raw mangoes. I thought that this time I will try lots of pickle recipes. Last time I tried the Punjabi raw mango chutney under auntys guidance and raw mango pickle which was what I had learnt from my Mom. It turned superb. This time I am doing more research. I did some Goan Raw Mango sweet chutney which my hubby has regularly with chapatis.
While searching for some raw mango recipes I came across Priyas Recipe. I felt it was easy to follow and thought of trying it. I tried the same with slight variations, like I added sugar and used piece of asafetida unlike the powder. This piece of asafetida imparts strong flavor and is my favorite. I get this from Goa as I don't know where in Bangalore I can find this.
Thanks Priya for this recipe. It was very simple and my hubby and kid loved it. Both of them together demanded for more and I increased the quantity this time. I am making this for the second time and this is a special post devoted just for you :)
Recipe Adapted From: Click Here
Ingredients:
- 2 medium sized raw Mangoes
- 3 tbsp. red chili powder
- 3/4 cup Gingelly oil
- 1 tbsp Salt / as per taste
- 2tsp Mustard seeds
- 1tsp Fenugreek seeds
- 1 tbsp sugar
- Asafoetida - 1/4 piece or 2 tsp asafoetida powder
Procedure:
- Peel the raw mangoes and grate them. Keep aside.
- Dry roast the fenugreek seeds and asafoetida piece / powder together. Once cooled grind this and keep aside.
- In a pan, heat oil. Add the mustard seeds and once it starts to flutter add the grated mangoes and mix.
- Add chilly powder and salt and mix everything together on a low flame.
- Add the fenugreek-asafoetida powder, cook until the oil gets separates from the pickle.
- Cool completely and store in a bottle preferably glass bottle.
