- Mustard seeds – 1/2 tsp
- Dry red chillies – 1
- Curry leaves – 1 sprig
Preparation Method :-
- Chop the mango into small pieces. Mix the chopped mango pieces with chilly powder, fenugreek powder, hing and salt in a bowl. Keep it aside for a few hours. In a pan heat sesame oil, splutter mustards, fry dry red chillies and add curry leaves. Add the mango pieces and mix well. Alternatively, you can pour this tadka over the pickle that’s kept aside and mix well. Cool and store in an airtight container.
- You could add around 2 tbsp yoghurt to 3 tbsp or so of this pickle for an extra taste but consume it within 1-2 days. Add extra salt if needed.