Green Mango Pickle (fresh)

Here is the second recipe that I used for my green mangoes. I have never made a fresh pickle before, one that goes with a curry, or dosa, so I wasn't quite sure what to expect.

I wanted to make one that you was fairly easy and all you had to do was put it in a jar and refrigerate it, not "can" it in a sterilized jar.

This is what I came up with adapted from Show Me The Curry
Fresh Green Mango Pickle

• 1 raw green mango
• salt to taste
• 2 teaspoon cilantro
• red chili powder to taste
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek
• pinch of asafoetida
• 1/2 teaspoon turmeric
• 1 - 2 tablespoons black vinegar
• 1/2 teaspoon onion seeds, (or poppy seeds or black sesame seeds) 

Directions: Wash, peel and chop mango into small a dice, place it in a bowl, add salt, chopped cilantro, red chili,  and onion seeds. You can leave the skin on if you like, but discard the core. I had some carrot left over from the green mango salad so I added a little of the carrots too.

In a tiny skillet heat up the oil on medium heat. Add the mustard seeds until fragrant and start to pop, add cumin seeds, stir about 30 seconds, add asafoetida, fenugreek, and turmeric. Turn off the heat and stir it to mix. Pour over the mango and mix well, add the vinegar, stir to combine and garnish or top with black sesame seeds. 

When cool store in airtight jar for 4-7 days.

This is a great condiment with Indian food. It is also yummy served with flat breads, hummus, or add it to couscous! It was nice warm...I couldn't wait for it to cool before I tried it.

So what kind of fresh pickles have you made?