Ingredients
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1no Dry red chilly
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handful Curry leaves chopped
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½tsp Heeng (asafoetida)
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to taste Salt
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½cup Oil
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1tbsp Mustard seeds
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12-15nos Garlic cloves
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2 ½tbsp Kashmiri chilli powder
Directions
An instant mango recipe that can be made in minutes. You can use an oil of your choices like mustard oil, gingelly oil, olive oil, peanut oil or soya bean oil. This instant pickle can be stored for close to 2 months in a fridge & for a longer shelf life just top up the jar with extra oil.
Steps
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1
Done
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Heat a pan and add oil. Add dry red chilly followed by mustard seeds. Once they pop add curry leaves, garlic cloves and toss them. Add asafoetida, stir and add chilly powder & salt. Give a quick toss and drop in chopped raw mango. Cook for 3-4 mins. Remove and cool completely. Add the pickle in a jar and place it in a refrigerator. This should easily last for 30-45days. In case you want longer shelf life fill up the jar with extra oil. |
