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What makes this dish special
This is a quick and easy instant pickle recipe that is perfect for the summer months when raw mangoes are in season. This recipe is a personal favorite and is made every year when the first raw mangoes appear in the market. The pickle is a combination of sweet, sour, and spicy flavors that are sure to tantalize your taste buds. The use of mustard oil gives the pickle a unique flavor that is both pungent and savory. This pickle is best enjoyed with rice, roti, or paratha.
Recipe
Ingredients: * Raw mango: 400gm whole/250g after cutting (Peeled and thinly sliced longitudinally) * Onion : 1 big / 2 medium (thinly sliced longitudinally) * Green chillies : 15 to 20 (cut into 2-3 parts each) * Salt: to taste(towards the higher side) * Red chili powder : 1 tsp (heaped) * Haldi : 1 tsp * Mustard oil : 4 tbsp (can be substituted with vegetable oil)
Instructions: 1. Mix together all ingredients in a steel/glass vessel. 2. Keep aside for a couple of hours. 3. Once the salt becomes liquid, mix well again and taste to see that salt is not less (should be slightly on the higher side). 4. The pickle is ready to eat. 5. Fill in glass bottles and refrigerate. 6. Can be used for 10 to 15 days, if kept refrigerated. 7. The bottles should be shaken off and on to mix the pickle with its juices.
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