Peanut Mango Pickle

INGREDIENTS:

   

Mango                      – 2No.s

    Roasted peanut          -1/2 cup

    Red Chili Powder      -1/2 cup

    Salt                            -3 tsp

    Oil                                  – 4 tbsp

    Mustard Seeds            – 1 tsp

    Garlic                             – 7 flakes

    Green Chilli                 – 3

FOR TEMPERING:

    Dry Red Chilies          -4

    Mustard Seeds           – ½ tsp

    Methi Seeds               – ½ tsp

    Asafetida                  – 1/4 tsp

 METHOD:

   -Grind roasted peanut and mustard seeds to a smooth powder. Make sure, you don’t grind it too much.

    -Wash and wipe the raw mangoes and pat them dry. Allow to cool down and chop into 1-inch pieces. Spread on a plate for it to be completely dry.

    -Peel the garlic and chop the green chilies.

    -Take the mango pieces into a bowl. Add garlic, green chilies, chili powder, and peanuts with mustard seeds powder, and salt. Mix using a dry spoon, covering all the mango pieces.

    -Heat a pan with oil. When it is hot, add the red chilies, mustard seeds, Methi seeds, and asafetida. Sauté it for a couple of minutes. Ensure the flame is low. Then pour this hot oil mix on the mango pieces and mix well.

    -After 2 or 3 days, you can start consuming the pickle.