Rajasthani Mango Pickle Preparation

Name: Rajasthani Mango Pickle Preparation
Yield: 6 servings
Cuisine: Indian (Rajasthan)
Ingredients: Raw mango 500g (cut into strips, 2cm x ½cm), Red chili powder 2 tsp (8g), Turmeric powder 1 tsp (4g), Mustard seeds (rai) 1 tsp (6g), Fenugreek seeds (methi) ½ tsp (2g), Asafoetida (hing) ½ tsp (1g), Salt 2 tbsp (24g), Oil 150ml, Ginger 2 tbsp (20g, sliced thin)

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 8. Rajasthani Mango Pickle Preparation recipe

🍽️6Serves

🧺 Ingredients

Raw mango 500g (cut into strips, 2cm x ½cm), Red chili powder 2 tsp (8g), Turmeric powder 1 tsp (4g), Mustard seeds (rai) 1 tsp (6g), Fenugreek seeds (methi) ½ tsp (2g), Asafoetida (hing) ½ tsp (1g), Salt 2 tbsp (24g), Oil 150ml, Ginger 2 tbsp (20g, sliced thin)

👩‍🍳 How to make Rajasthani Mango Pickle Preparation

In a large bowl, combine raw mango strips, salt. Let sit 30 minutes (draws moisture).
Heat 150ml oil in a pan (medium heat). Add mustard seeds (crackle 1 minute). Add fenugreek seeds, crackle 30 seconds.
Add asafoetida, stir quickly (5 seconds). Add red chili powder, turmeric, ginger slices.
Pour hot oil mixture over mango strips. Stir well, mix thoroughly (3 minutes). Allow to cool.
Can be used immediately or stored in glass jar for fermentation (3–5 days in sunlight for deeper flavor).
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