Come summer and this quick fix pickle was a favourite in my home. Mum used to make it on the go so simple and quick it is to conjure. And it tastes yummy if you like the taste of sour, raw mango and the sharp bite of asafoetida. So here is the really simple recipe. You can keep it for a few days in the fridge but it generally does not last that long.
1 big raw mango chopped in pieces
2 tsp. vegetable oil (mustard oil is preferred)
1/2 tsp. turmeric powder
1/2 tsp. heeng (asafoetida)
1 tsp. chilly powder
1 tsp. cumin seeds
salt to taste
Take oil in a kadhai/pan. Heat it. Now add in the cumin and let it sputter. Tip in the asafoetida and fry it for 10 seconds. Now add the peeled and chopped raw mango to this and mix well. Add turmeric powder, salt and chilly powder and mix well. Lower the heat; add half a cup of water. Now let it simmer on low heat for about 5-10 minutes till the raw mango is soft but not mushy. Take it off the fire. Taste and adjust seasoning. Your quick, easy and tasty raw mango pickle is ready to eat. Eat it as a side or have it with roti or paratha.