- Cut the mango up into very small pieces, around 1.5cm long, and discard the core. Keep the skin on. Place in a bowl.
- Add the turmeric, chilli powder and fenugreek to the mango
- Heat the oil in a small pan and when hot, add the mustard seeds. When they begin to pop, add the asafoetida and take off the heat. Pour this mixture over your pile of mango and spices. Add the salt and stir everything really well, until it’s all evenly combined.
- When cool, put the pickle in an airtight container, and it should keep in the fridge for a week or so.
Wednesday, October 26, 2011
Green Mango Pickle by Lonet Vaz Pereira
1 firm, Green Mango
150ml groundnut oil
1tsp mustard seeds
2 good pinches of asafoetida (sometimes also called hing)
1tsp chilli powder
1/4 tsp fenugreek powder (basically toast some fenugreek seeds in a small pan until fragrant (a couple of minutes), leave to cool and grind to a fine powder)
3/4 tbsp salt (it seems a lot, but it is to help it keep as well as flavour)