Zero Oil Mango Green Chilli Pickle

The King of fruits is back and so is the season for pickles, sauces, lassi, shakes, juices and puddings. One of my friends, a very enthusiastic cook, one who tries and gives a healthy twist to every recipe, came up with this recipe of mango and green chilli pickle. Thanks a lot for this one dear. The main attraction of this recipe is that it has zero oil and it is very easy to make. An instant one. Do try and let me know your feedback.

Ingredients:

Raw Mango - 6 to 8 medium ones

Mustard seeds - 3 tbsp

Green chillies -  7 to 8 medium spicy ones

Hing/ asafoetida - 1/2 tsp

Turmeric powder - 1 tsp

Salt to taste

Method:

• Wash and clean raw mangoes well. Pat them dry
• Chop mango into small titbit pieces.
• Apply salt and turmeric powder, mix well and keep aside.
• Grind green chillies, mustard seeds, hing to a semi coarse paste by adding boiled and cooled water little by little.
• Add this paste to the mango mixture and mix well.
• Transfer into a bottle, cover and keep under room temperature for 4-5 hours before serving.
• After 5 hours this pickle can be served and refrigerated for further use.
• This pickle stays good for about a fortnight.

Note:

• The paste should not be too watery.
• Adjust the salt and spice according to the sourness of the mangoes.
• The more time you keep this pickle under room temperature, the tastier it becomes.
• Keep refrigerated after every use. this will increase the shelf life of the pickle.

Happy Cooking!!