Sweet and Sour fresh mango pickle
You will need –
500 gms raw mangoes (the less sour variety is best), 1 cup (or more, depending on the sourness of the mango and individual taste) jaggery, 2 tblsp. oil, 3/4 tsp. mustard seeds, 1 tsp. fenugreek seeds, 2 dry red chillies, 1/8 tsp. asafoetida, salt and chilli powder to taste.
Method:
Peel and slice the mangoes in small but thick irregular pieces. Heat the oil, add the mustard and fenugreek seeds; asafoetida, chilli pieces and a pinch of turmeric (optional). Put in the mango pieces. Add salt, mix well and cook on low heat covered, for a minute or so. Remove the cover and add jaggery. When the jaggery melts, add the chilli powder, mix well and remove. This stays for a number of days if cooked properly, and if no water is added.
