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| Main ingredients | Raw mangoes, Mustard seeds, Asafoetida, Fenugreek seeds, Turmeric powder, Red chilli powder, Jaggery |
| Cuisine | Maharashtrian |
| Course | Pickles |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3-4 medium raw mangoes
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- ¼ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- ¾ cup chopped jaggery
Method
- Peel the raw mangoes and trim the top. Cut into wedges and discard the seed. Cut the wedges into 1 inch pieces.
- Heat oil in a pan, add mustard seeds and let them splutter. Add asafoetida and fenugreek seeds, mix well and saute for 30 seconds.
- Add raw mango pieces and mix well. Add turmeric powder, red chilli powder and salt and mix well. Cover and cook on medium heat for 10-15 minutes or till soft and pulpy.
- Add jaggery and mix well. Cook for 2-3 minutes. Switch the heat off and allow to cool completely.
- Transfer into a jar or a serving bowl. Serve as required.
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