Instant Raw Mango Onion Pickle | Kanda Kairi
Easy and delicious instant raw mango pickle recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 Raw Mango medium sized
- 1 Onion small sized
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Powdered Jaggery
- ¼ teaspoon Turmeric Powder
- Salt as needed
- 2 teaspoon Sesame Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Methi Seeds
- 1 Dried Red Chilli
- ¼ teaspoon Asafoetida/Hing
Instructions
- Grate both the mango and onion finely, mix well.
- Add salt as needed (I used ½ tsp), red chilli powder, turmeric powder and mix well. Set this aside for 6-8hrs. Both the mango and onion would leave water.
- In a pan, heat oil. Add mustard seeds, methi seeds, roughly torn dried red chilli and let them splutter. Finally add asafoetida and switch off the flame. Let this cool down completely.
- Add this tempering to the prepared onion mango mixture and mix well.
- Serve as a side dish for any rice or roti or paratha. Keep in an airtight glass/plastic container in fridge for upto a week.
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