Raw Mango Pachadi / Instant Mango Pickle

Raw mangoes are very famous during summer, back home we use to make pickle and it’s a long process. Mango pachadi is also close to pickle but you can’t keep it for longtime. During our childhood me and my cousins are so crazy on these mangoes there is a farm (Maa Thopu) in my aunt’s place it is in top of the hill, there is a temple too. Yearly once there will be a function definitely we wont miss this function for those mangoes. I was so happy to share this wonderful experience.

Ingredients:

Raw mango	1
Chili powder	2 tsp
Salt	1 tsp
Coconut oil	1 tsp
Mustard seeds	¼ tsp
Asafetida	a pinch

 

Directions:

Finely chop the mango, add chili powder and salt mix well. Heat oil splutter mustard seeds and asafetida add to mango mixture and serve.

Notes:

• You can add one teaspoon of brown sugar my mango was little bit sweet so I didn’t add.
• Instead of mango you can use gooseberry (small) in this recipe.

 

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