4 green mangoes, wash and cut in chunky cubes
2 tsp turmeric
2 tsp salt
2 tblsp methia pickle masala
2 tsp chilli powder
1 tsp salt, when making pickle
4 green chillies cut
1/2 tsp Asafoetida- (Hing)
4 tblsp oil
Once mangoes are cut add turmeric and salt and leave in colander in the fridge for a few hours to drain. I left it overnight and made the pickle this morning.
Once most of the moisture is out of the mangoes next morning dry off on a kitchen roll.
To the mangoes add chilli powder, methia pickle masala and salt.
Heat oil in a little pan, add hing and cut chillies.
Once hot pour over mangoes. Mix well. Let it cool and it’s ready to enjoy.
This is a fresh mango pickle so lovely to make little quantities lasting a couple days.
Prepared, tried and tested: Jasmita Thakersee