Mango – One of the magic word that could take me to my motherland, instantly! I think, the love for mangoes should have started much early…from my Mom’s womb! I grew up…relishing the varieties of delicious mangoes back home in India. The summer memories of mine are clearly marked by the aroma of the green mango pickles that are left to sun dry for the year round pickle supply! As a child, I have assisted my Mom enthusiastically in culinary chores. Maybe, that’s the reason for my fondness in cooking today! Anyway…as soon as I saw raw green mango in the International market, here. Out of pure impulse…I bagged them! And, here is my humble take on the very simple Mango Pickle.

Raw Green Sour Mango – 1
salt
Turmeric powder 1/4 tsp
Chili powder 1 tsp
Asafoetida 1/2 tsp
Mustard seeds 1 tsp
Curry leaves few
Sesame oil few spoonsMethodChop the mangoes along with its skin to teeny meeny bits( tiny bits). Oh yeah….discard the seed! Set them aside in a display bowl. In a pan, heat oil. Add mustard seeds, allow them to pop well. Then add curry leaves and asafoetida. Fry them for few seconds. Add salt, turmeric and chili powder to this. Just few seconds, remove them from stove. Run this over the mango pieces. Mix them well. Thats it, its ready to eat. For variation, one can add dash of fenugreek and mustard powder too. Its easy to fix, simply delicious with curd rice.