It’s mango season! And before we venture into mango lassi territory, I wanted to showcase this unique recipe that my parents often make at home (confession: I am addicted). This is an “instant” pickle that you can combine with yogurt in a meal, or even just use as a condiment in a Buddha bowl or wrap.
Try to find a raw mango for this recipe - it will be taut when you press it with no fruity aroma at the ends. But it’s also OK if it’s a touch ripe, you’ll get a sweet and spicy effect in the pickle that works great. If you like, you can also add carrots to this for a little crunch.
Green Mango Pickle
Ingredients
One medium raw mango (no need to peel) finely diced, in a bowl
2 tsp + 1 tsp black mustard seeds, divided
Pinch methi (fenugreek) seeds
2-3 Tbsp gingelly oil
1/4 tsp asafoetida (hing)
1 tsp paprika (Kashmiri chili powder)
1/2 tsp cayenne, plus more to taste
1 tsp salt, plus more to taste
Directions
Step 1. In a spice grinder, grind 2 tsp mustard seeds and methi seeds to a powder.
Step 2. Heat oil in a a small frying pan over medium heat. When hot, add the remaining 1 tsp mustard seeds. When they splutter, add the mustard+methi seed powder, asafoetida, paprika, cayenne and salt and mix. Turn off the stove.
Step 3. Pour the oil-spice mixture (tadka) over the mango and mix well. Taste and season with additional cayenne and salt as desired.
Store refrigerated
Cooking Notes
Gingelly oil is an amber cooking oil produced from sesame seeds that imparts a unique flavor. If you can’t find it, use light sesame oil or a neutral oil such as avocado oil.
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