Instant Spicy and Tangy Raw Mango Pickle Veg

1

Wash and dry the raw mango completely. Chop it into small, similar-sized pieces.

2

In a pan over medium flame, roast the mustard seeds and fenugreek seeds together until they turn golden brown and the mustard seeds start splattering.

3

Let the roasted spices cool completely, then transfer them to a mixer jar and grind into a fine powder.

4

In a large bowl, combine the chopped mango pieces with red chili powder, salt, and the ground mustard-fenugreek powder. Mix well until all pieces are coated.

5

In a pan, heat the gingerly oil (sesame oil). Add mustard seeds, garlic cloves (optional), broken red chillies, and asafetida powder. Once the mustard seeds crackle, turn off the stove and add curry leaves.

6

Pour the hot tempered oil mixture over the seasoned mango pieces and mix everything together thoroughly.

7

Let the pickle sit for about one hour for the flavors to meld before serving. Store in an airtight glass jar in the refrigerator for up to a week.