Quick Raw Mango Pickle – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 2 nos raw mango
- 2 tablespoon salt
- 3 tablespoon red hili powder
- 1 teaspoon asafoetida powder
- 2 teaspoon vegan mustard seeds
- 3 to 4 tablespoon gingelly oil
Directions:
1. Cut the mangoes into very small/timy pieces.
2. Sprinkle salt and leave it for 15-20 minutes so that salt oozes water.
3. Add chili powder to and mix very well.
4. Heat gingelly oil in a kadai.
5. Add mustard seeds and let it crack well.
6. Switch off the stove.
7. Add the asafoetida powder.
8. Add to the mango pieces which are seasoned with salt and chili powder.
The pickle is ready to eat.
Serves: Depends on Individuals
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