Our recipe for this week in the Mango Mania series is the Methi Mango Pickle. This a new take on the traditional "Takku" and "Methi-amba". A slightly sweet, sour and spicy relish goes well with paratha.
- 2 1/2 cups grated raw mango
- 1 tbsp oil
- 1/2 tsp mustard powder
- 1/2 tsp methi/fenugreek (fried in a little oil and then powdered)
- 1/2 tsp hing
- 1/4 tsp haldi/turmeric powder
- 1 tsp red chilli powder
- 1 1/2 tsp salt
- 2 tsp jaggery
How To Make:
Heat a few drops of oil and fry the methi seeds. Grind the methi seeds and mustard seeds in a coffee/spice grinder or with mortar-pestle. Heat the remaining oil, add turmeric and hing and let cool. Mix all the ingredients along with the oil and let the pickle marinate for a few hours before serving.