Kerala Style Mango Pickle

Ingredients:

  Raw Green Mango             500 Grams (2 Big)
  Salt                                     2 Teaspoon
  Red chili powder                2-3 Teaspoon
  Turmeric Powder                1 Teaspoon
  Ginger                                 1 inch large enough (Finely chopped)
  Garlic                                  1 Full cluster (Finely chopped)
  Curry Leave                        1 branch
  Mustard Seed                       1/4 teaspoon
  Canola Oil                            2 teaspoon
  Green Chili                          2 (Finely chopped) (OPTIONAL)
  Fenugreek seed                    1 Teaspoon (Dry roasted and cursh into powder)
  Asafoetida                            1/8 Teaspoon


Direction:

Wash Mango and pat dry on absorbent paper. Cut into two half and remove the seed. Chop mango into 1/8 inches roughly size which is fairly small. Mix Mango pieces with salt, red chili powder and turmeric over night or for 6 hours.

Heat Oil in the wok and once start smoke add mustard seed.Wait until mustard seed splutter add curry leave, ginger, garlic and green chili. Cook for 4 minutes so it will be cooked and add asafoetida and fenugreek powder.Turn off the burner and add Mango and mix well.Keep it store once it cool down at room temperature.

NOTE:

1. Never leave water in pickle as it make fungus grow easily within less time.
2. Never add less salt as it may increase chances of spoiling the pickle.