About This Recipe
Note: I use raw Totapuri mangoes for their tangy, aromatic flesh; you can make it with any unripe mango variety. I prefer to keep the green skin on for flavor, bite, and color.
- 9 oz (250 g) raw Totapuri or Ambi mango, cut into about 3/4-in (2 cm) cubes
- 2 tsp sesame oil
- ½ tsp mustard seeds
- 1 green chile, chopped
- 2 tsp chile powder or cayenne pepper
- A pinch of asafetida
- A pinch of ground fenugreek seeds
- 1 tsp salt
Step 1In a steel bowl or a saucepan, add the chopped mangoes.
Step 2Heat the oil in a tadka (tempering) pan or small skillet on medium-low heat and sizzle the mustard seeds. Once they begin to pop and crackle, turn the heat to low, add the green chile, chile powder, asafetida, fenugreek, and salt in quick succession and immediately turn off the heat.
Step 3Pour the mixture over the chopped green mangoes and mix well. Let the pickle sit for half an hour. Serve with rice or roti.
Level Up: A dash of lime or lemon juice rounds off the spicy flavors, and those citrusy notes jibe beautifully with the nutty sesame oil.
Try It With: Add a spoonful of this pickle with your salsa mix for some zing.
Zero Waste: Mango seeds are edible. Remove the outer covering over the kernel, chop the seed, and add to your lentil curries.