Producer: Mehak Pal Editor: Nisha Dubey
Ingredients Raw Mangoes - 2 or 3 (medium) Kashmiri Mirch Powder - 2 tsp Turmeric Powder - 1 tsp Salt - 1 tsp Roasted Fenugreek Powder - 1/4 tsp
Ingredients for tempering Gingelly Oil - 3 tbsp Mustard Seeds - 1 tsp Hing - 1/4 tsp
Step 1 Wash the raw mangoes properly. Chop them into bite-sized pieces.
Step 3 Take a pan and dry roast fenugreek seeds. Grind it into a coarse powder.
Step 4 Heat gingelly oil in a kadhai. Add mustard seeds, and let it splutter slowly
Step 5 Now, add hing, fenugreek seeds powder, Kashmiri chilli powder, and turmeric powder and switch off the gas.
Step 6 Mix it well. Add the spices mix to the chopped mangoes.
Step 7 Mix it well. Instant mango pickle ready! Serve it with paratha, rice, or anything of your choice!