2 unripe mangoes, peeled and cut into tiny pieces
4 Tbs salt
2 tsp fenugreek seeds
2 Tbs sesame oil
2 tsp mustard seeds
1/2 tsp turmeric
2 Tbs red chile powder
1 Tbs ginger, minced
1 Tbs garlic, minced
1/4 tsp asafetida
1/2 cup water
2 Tbs vinegar
Raw, or unripe, mangos can be found in Indian grocery stores throughout the year. Raw Mango Pickle is my absolute favorite because the flavors from the spices blends so well with the delicate crunch of the mango. This is a very easy and fun recipe to make. Your meal will be a hit with this accompaniment on the table.
1. Put the mango pieces in a large, dry bowl and sprinkle them with salt. Let them sit overnight to remove some of the water and make a crisper pickle. The next day, transfer the mango to a colander to rinse off the salt. Let it drain then dry the mango pieces between layers of paper towels.
2. In a skillet, dry roast the fenugreek seeds then let them cool. Grind the seeds to a powder in a spice grinder.
3. Heat the sesame oil over medium-low heat. Add the mustard seeds. When the mustard seeds start to pop, add the fenugreek, turmeric and red chile powder. Reduce the heat to low. Watch the pan carefully to ensure the spices do not burn. Stir well and let this cook for just a minute. Add the ginger and garlic and fry until the raw smell disappears, just a few minutes. Mix in the asafetida and cook for another minute. Add a 1/2 cup of water to the pan stirring continuously until a gravy forms. Let it simmer and reduce just until it begins to thicken. Set aside and let cool.
4. Place the mango pieces in a dry ceramic bowl. Pour the gravy over the mango. Stir well to mix. Add the vinegar, if desired. Mix the contents well and store in a dry airtight nonmetal container.
- To get the best flavor from your pickle, pour a thin layer of sesame oil over the top of the pickle and set it in the refrigerator for a few days before serving.
- To make your pickle last, do not use metal utensils; use a wooden spoon and a pottery bowl for serving.