Mango Pickle

Another one of my favorite recipes involving mangoes is mango pickle. I make it instantly with partly ripe mangoes and it tastes simply divine with sweet, tangy and pungent flavors intertwined with each other. The recipe can also be made with raw mangoes and tastes just as flavorsome. A serving of this sweet and spicy pickle can jazz up any plain meal. Here is my recipe. Give it a try and I'm sure you'll love it as instantly as you'll be able to make it.

Mango Pickle

Ingredients:
Partly ripe firm Mangoes - 2 (You could make it with raw mangoes as well)
Asafoetida (Hing) - 1/2 teaspoon
Mustard Seeds (Rai) - 1 teaspoon
Red Chili Powder - 1 teaspoon (or more if you like it hot)
Jaggery (Gur) - 1/4 cup (If you are using raw mangoes and like your pickles sweeter than sour like I do, use 1/2 cup of jaggery)
Salt - 1 teaspoon
Mustard Oil - 1 tablespoon

Instructions:
Wash and grate the mangoes.
In a pan heat the mustard oil and add asafoetida and mustard seeds. Once the mustard seeds start to crackle, add the grated mangoes, red chili powder, salt and give a mix.
Next add the jaggery and allow to melt.
Once the jaggery melts, mix all of the contents in the pan well and turn off the fire.

Serve as a side dish with any meal.

Tip: Make toasted sandwiches with this pickle as a spread and enjoy a really yummy meal.