Green Mango Pickles

Green Mango Pickle is a traditional Indian condiment made with raw mangoes, spices and mustard oil. Mango pickles are not only tasty but they have many health benefits like improving digestive health, providing vitamin C and helping in generating healthy gut-flora. This mango pickle is a simple recipe with a short shelf life. But the mango pickles are really delcious. They can be kept refrigerated for up to 10 days.

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  • 2 medium size firm green mangoes
  • salt to taste
  • ½ cup vegetable, corn, or canola oil
  • 1 teaspoon mustard seeds
  • ½ tsp cayenne pepper powder
  • 1 tbsp of fenugreek seeds, lightly toasted and powdered
  • ½ tsp asafoetida powder
  • A few curry leaves

How to make Green Mango Pickles:

  1. Wash and cut mangoes into small thin slices. Sprinkle salt over them and keep covered as you assemble the other ingredients.
  2. In a skillet, heat the oil and add the mustard seeds. When they start spluttering, add the cayenne, fenugreek, asafoetida, and curry leaves.
  3. Then add salted mango pieces, and mix well letting stay in the pan for 1 minute.
  4. Then, remove from the stove and let the mixture cool.
  5. Place in a glass jar and keep in the refrigerator. It tastes best the second day, after the mango pieces have absorbed the spices.

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