Kadumanga/ Mango pickle
2 cups raw mango diced small
2 tsp salt
2 tbsp ginger chopped fine
2 tbsp garlic chopped fine
1 ½ -2 tbsp Kashmiri chili powder
½ tsp turmeric powder
½ tsp fenugreek powder
¼ tsp asafoetida
1 tsp mustard seeds
3 tbsp oil
1 sprig curry leaves torn into 2
1 tbsp vinegar (optional)
Add salt to diced mangoes and keep covered for a day.
Heat oil and add mustard seeds.
When it splutters, add curry leaves.
Add garlic first, give it a stir for few seconds and then add ginger.
Saute for a 1 minute over low flame till raw smell goes but do not brown.
Add chili powder, turmeric powder, fenugreek powder, asafoetida and stir. (Add vinegar now if the mangoes are not sour enough. Also vinegar prevents pickle from going rancid).
Add mangoes along with the water in the bowl.
Mix well and adjust salt. Stir on low flame for a minute and take off fire.
Cool and transfer to a glass jar.
If you add more oil and use vinegar as well, it can be kept at room temperature for weeks, otherwise store in refrigerator.
If you like more gravy, boil 3 tbsp water with 2 tbsp vinegar. Cool and add to the pickle.