Prep Time: 30 minutes

Cook Time: No Cooking Involved

Servings: 2 persons for a week

Pickles are part of our traditional cultural hand-me-down wisdom on how to preserve foods naturally! Unfortunately, with the commercialization, pickles are no more your healthful side dishes. Market bought pickles are:

• high on chemical salt
• high refined oil
• have additives & preservatives
• stabilizers
• acid regulators

It is infact a toxic overload on our bodies! If you love your pickles, best is to go back to basics.
Here is a quick 15 minute oil free recipe for our favorite mango pickle.

Ingredients

• Raw Mangoes 3-4

For the seasoning:

• Dry mango powder (amchur ): 2 tbsp
• Red chilly powder: 1 tbsp
• Turmeric powder: 1 tbsp
• Mustard seeds (sarson): 3 tbsp
• Fennel seeds (saunf): 1 tbsp
• Fenugreek seeds (methi dana): 1 tbsp
• Carom seeds (ajwain): 1 tbsp
• Nigella seeds (kalonji): 2 tsp
• Sendha namak: per taste

Tempering (optional)

• Curry leaves: 2 sprigs
• Methi seeds: 1 tsp
• Dry red chillies: 2-3

Method

Seasoning (Masala Mix): Store in Jar for future use and reduce your prep time to under 10 minutes!

• Put all the seasoning in a blender.
• Blend coarsely (Tip: Store in a jar for future use).
• Wash the mangoes.
• Chop with skin on.
• Remove the inner seed.
• Mix the chopped mangoes with the seasoning.
• Add some dry roasted tempering (Optional) -Curry leaves+ Methi seeds+ dry red chillies. Dry roast in wok and add on top.
• Keep in fridge; Stays 3-5 days; Make fresh each week with stored seasoning.

Eating Guide:

Food group: Vegetable
Can be eaten with other food groups (except fruits) and with meals
Raw mango can be added to vegetable juices or raw salad.

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