Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle

Choose hard and raw mangoes. Wash and pat dry them. You can peel them or just cut them into little pieces with the peel.

Add some salt to the cut mango pieces mix well and keep aside.

In a small pan heat the oil till it smokes and turn off the gas. Let the oil cool till it becomes slightly warm.

Meanwhile from the same oil, take a tablespoon full and heat in the same pan, add fenugreek seeds and asafoetida powder and the moment seeds turn slightly brown turn off the gas. Grind this mix of Hing and methi seeds coarsely.

In a shallow plate take the prepared yellow mustard, turmeric power, chili powder and add the mustard, Hing, oil ground mix. Rub all the ingredients together till all everything is mixed well.

Add this mixture to the mango pieces and stir will. Make sure that all the pieces are well coated with the masala mixture.

For the tempering take another tablespoon from the oil we had prepared and heat it. Add mustard seeds and the moment the seeds splutter add hing and pour it over the mango mixture. Add the remaining warm oil. Mix well.

Spoon the pickle into an air tight bottle.

Alternately, you can also heat oil, add asafoetida, mustard seeds, yellow mustard dal, roasted fenugreek powder, red chili powder, turmeric, salt and then mix them well. Turn off the gas before you start mixing the ingredients.

Add mango pieces and once at room temperature, spoon in the air tight bottle.

The chatpata laje kairicha lonche or fresh raw mango pickle is ready to eat. Serve it with poori, roti, paratha, mathari or have with curd rice. It spices up any meal.