Quick and easy mango pickle

Makes around 250g Sauces and accompaniments

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Method

Heat the oil in a small pan and add the mustard seeds. Once they begin to crackle, remove the pan from the heat, add the asafoetida and the ground turmeric and mix well. Add the pickle masala, then mix well again. Combine the mixture with the mangoes, then store in an airtight container in the fridge for up to 3 days.

Serve at room temperature with parathas or bhakhri.

Pickle masala

Start several days before serving

90g fenugreek seeds, crushed
4g split yellow mustard seeds
1tbsp salt
2tsp asafoetida
3tbsp groundnut (peanut) oil
25g Kashmiri chilli powder
1tbsp red chilli powder
½tsp citric acid

Put the fenugreek and mustard seeds in a dry, heavy-bottomed frying pan and roast for 10 minutes over a low heat, stirring continuously. Tip the seeds on to a plate and allow to cool. Add the salt to the same pan and roast for 1–2 minutes and then set aside.

Transfer the roasted seeds to a blender or food processor and blitz for 6–8 seconds to a coarse consistency. Put the mixture in a bowl, make a well in the centre and add the asafoetida, but do not mix.

Heat the oil in a small saucepan over a medium heat until you begin to see smoke. Immediately pour the oil over the asafoetida and cover the bowl for 2–3 minutes.

Uncover, stir in the chilli powders and mix well. (The chilli powders are added after pouring in the oil in order to retain their colour.) Add the roasted salt and the citric acid and mix well again. Set aside for 4–5 days to marinate before use.

You will have more than enough for the quick and easy mango pickle, but any left over can be stored in an airtight glass jar for up to 6 months, to be used in other recipes.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.