Manga Kari (South Indian Instant Mango Pickle)

Ingredients

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The following ingredients have 12 Servings

• 500 gms firm and raw Mangoes
• 1/4 cup Sesame Oil/Til Ka Tel
• 1 1/2 tbsp Black Mustard Seeds (Rai)
• 3-4 Dried red Chilies
• 1/2 tbsp Asafoetida
• 1/4 cup powdered Jaggery/brown sugar
• 1/2 cup Kashmiri Chilli Powder
• 2 1/2 tbsp Salt

Instruction

• Clean,wash,wipe and peel the Mangoes.Chop into very small cubes and put in a steel bowl.
• Mix the salt and red chilli powder into the chopped Mango pieces and keep aside for 10 minutes.You will find that the Mangoes “sweat” or give out water due to the absorbing nature of the salt and chilli.
• Stir well and add the Jaggery Powder/brown sugar.
• Heat the Oil in a pan and add the mustard seeds and dried red chillies.when the mustard seeds pop,add the asafoetida and stir well.
• Pour this tempering over the prepared Mango pieces and stir to mix.Leave to come to room temperature.Spoon the pickle into glass jars and keep refrigerated for long shelf life!