Raw Mango Pickle

 Late winter, early spring, raw mango becomes available in the market. One way to consume is a condiment called raw mango pickle. It takes about 12-15 min to make.

 It is Vegan, Vegetarian, Gluten Free, Dairy Free.

Ingredients:
1. Raw Mango - 2 Medium Size
2. Red Chili Powder - 1 TBSP
3. Turmeric Powder - 1 TSP
4. Salt - 1 TSP
5. Muster Seeds Oil - 1 TBSP
6. Muster Seeds - 2 TSP
7. Asafetida - 1 Pinch

Method:
1. Wash and dry raw mangoes. Peeling the skin off is optional. I like to peel it. Now cut into even size pieces about 1/2 inch cubes. Keep those in a wide mouth bowl or plate.

2. I like to have all spices measured and ready to use.

3. Mix in chili powder, turmeric powder and salt in mango gently. Cover it while you prepare tempering. Salt will make it sweaty and juices will start to come over almost immediately. 

4. Heat a thick bottom pan on stove top. Add in muster seed oil. You can use sesame seed oil as well. Once oil is hot add muster seeds and asafetida. 

5. Once seeds start to sputter, add this hot tempering over the mango mixture and gently stir in evenly. Well Pickle is ready. It needs to be stored in a air tight jar in a refrigerator.