Mango Pickle - By VahChef @ VahRehVah.com

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: yellow mustard seeds

Yellow mustard seeds are less pungent and cheaper.

raw mango

🥗Healthier: green apple

💰Cheaper: cucumber

Cucumber provides a similar crunch and tartness.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lime juice offers acidity at a lower cost.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener often used in Indian cuisine.

Mix together 1 and 1/2 tsp red chili powder, 1 and 1/2 tbsp mustard powder, 1/2 tsp fenugreek seed powder, 1 tbsp crushed garlic, a pinch of turmeric, and 1 tbsp salt in a bowl.

Set the mixed spices aside to prepare the tempering.

In a pan, heat 1/2 cup oil over medium heat.

Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds to the hot oil.

Add 2-3 pieces of red chili cut into small pieces and a pinch of Hing to the oil.

Add 6-7 pieces of garlic cut into small pieces to the oil.

Once the mustard seeds crackle and the cumin seeds are browned, turn off the flame.

Add curry leaves (cut into small pieces if large) to the tempering and mix.

Allow the tempering to cool to room temperature.

Wash and dry 1 mango, then cut off the edges and slice it into small pieces.

Combine the cooled tempering with the spice mixture and mix well.

Add the cut mango pieces to the combined mixture and mix all ingredients together thoroughly.

Transfer the mango pickle into a smaller container and let it sit for 24 hours to allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens