The Pioneer Woman Tasty Kitchen
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Mango Pickle

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Level: Easy

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Description

Tart and endearingly spicy relish serves as a topper and also a side. Enjoy!

Ingredients

  • 2  Unripe Mangoes, Diced Small With Skin Intact
  • 2 teaspoons Salt
  • 2 Tablespoons Sesame Oil Or Gingelly Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Fenugreek Seeds
  • 2 cloves Garlic, Minced
  • 1 teaspoon Ginger, Minced
  • 1  Serrano Pepper, Diced Into Rings
  • 5 whole Curry Leaves
  • 1 Tablespoon Chili Powder
  • 1 pinch Asafoetida Powder
  • 1 teaspoon Vinegar

Preparation

Dice the mango into small pieces. Mix with salt and set aside for a couple of hours or overnight.

In a Dutch oven or deep-sided pan, heat oil over medium high heat. Throw in mustard seeds and fenugreek seeds and temper. Wait a few seconds for seeds to crack and jump (use a pan shield so the seeds don’t pop all over the place). Throw in the garlic, ginger and cut serranos, saute for a minute or two.

Lower the flame, stir in chili powder (or cayenne) and saute for a minute till you get the smell of the powders roasting. Stir in asafoetida. Turn off heat .

Combine the mango pieces into this masala mix. Pour in vinegar and stir.

Store in an airtight jar or container.

(Recipe loosely adapted from Mrs. B.F. Varughese’s recipes.)

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