Instant Mango Pickle (Uppu Pisiri Mangai)
A tasty instant pickle. Goes well with rice / curd rice. Recipe from Zero oil South Indian Cook Book.
Makes: 1 cup (200 g)
1 raw mango
2 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon asafoetida powder (hing/ kaayam)
Salt to taste (or ½ teaspoon)
2 teaspoon oil
1 teaspoon mustard seeds
Peel and chop the mango to ½ - inch pieces.
In a wide bowl, mix chopped mango pieces with red chilli powder, turmeric powder, asafoetida and salt to taste. Mix well until all the spices well coated on mango.
Heat oil in a small pan. Add mustard seeds. When they crackle, pour it over spicy mango mixture.
Serve with rice varieties.