Summer is here and also the delightful mangoes from our home garden to make the best use of this season. :)
You wouldn’t be surprised to hear that mangoes are high in vitamin C, they are a yellowish-orange tropical fruit after all. But did you know that mangoes are one of the best plant sources of vitamin A?
Vitamin A is an essential nutrient that humans can’t produce on our own and must get from food. Vitamin A supports many systems in the body, including daily replacement of skin cells, maintaining healthy tissue in the eyes, and providing a barrier to infection through mucous production.
Is there anyone who is not a fan of this spicy, tangy pickle that too using raw mangoes?? Hmm… The very mention of it makes you drool right? The all time favorite accompaniment for all the south indian meals and why not, it’s great with north indian dishes too
Ingredients
1 cup raw mangoes cut into cubes 1 tbsp of salt 1-2 tbsp oil 2 tsp mustard seeds 1/2 tsp fenugreek seeds 2-3 tsp Chilli powder 1 tsp vinegar
Method
Add salt, chilli powder and little oil to the cut mango pieces, mix well and set aside for 20-30 mins.Heat oil in a pan and add the mustard seeds and fenugreek seeds. When they pop, turn off the flame and add the cut mango mixture and stir together. The mango pickle will mix well in the heat of the pan. That’s it your instant pickle is ready. If needed, you can add finely sliced garlic pieces, lil asafoetida for flavor.
Stay tuned for more mango recipes during this season.
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