Sour Green Mango Pickle
A spicy condiment to any Indian dish!
Ingredients:
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6 sour green mangoes (washed and towel dry well)
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Methi Masala (see recipe below)
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3/4 cup Canola Oil or Light Olive Oil
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¼ cup kosher salt (optional)
Recipe for Methi Masala:
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3 tablespoon red chili powder (hot)
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3 tablespoon kashmiri chili powder
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4 tablespoon fenugreek (coarsely ground)
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4 tablespoon salt
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1 teaspoon turmeric
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½ teaspoon Asfoetida (hing)
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¼ cup Canola Oil or Light Olive Oil
Put all the dry ingredients in a bowl and mix well. Pour the oil and mix thoroughly so the masala is well coated with oil.
Preparation:
Slit the mangoes in four but do not cut all the way into the stem. Each mango should stay whole on the stem side (see photo). Follow the same process and cut the rest of the mangoes. Now take each mango and stuff it with the masala and set it on a plate.
How to store and preserve:
Take a clean wide mouth glass jar, set all the mangoes tightly in the jar. If you are using the optional salt as a preservative, sprinkle some between each mango as you set it in the jar. Once the jar is filled, pour the oil over the mangoes. Shut the jar and keep it on the kitchen counter for about a week till the mangoes start to marinate in the masala and oil.
Store in the refrigerator after one week.
