Fresh Raw Mango Pickle From the kitchen of Usha Sanghi

Ingredients
• 1 raw mango
• 1 teaspoon yellow mustard (ground)
• 2–3 teaspoons red chilli powder
• 3 teaspoons salt

For Tempering (Baghar)
• 2 teaspoons regular cooking oil
• ½ teaspoon kalonji (nigella seeds)
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon cumin seeds (jeera)
• 2 dried red chillies, broken
• A pinch of hing (asafoetida)

Method
1. Prepare the Mango
• Wash the raw mango thoroughly and dry it completely.
• Cut into small pieces (about ¼ inch).
• Remove the seed but do not peel the skin.
2. Mix the Spices
• In a bowl, combine the mango pieces with:
• Ground mustard
• Red chilli powder
• Salt
• Mix well and let it sit for a while.
3. Prepare the Tempering
• Heat oil in a pan.
• Add kalonji, mustard seeds, cumin seeds, broken red chillies, and hing.
• Let them splutter briefly.
• Turn off the heat and allow the mixture to cool completely.
4. Combine
• Once cooled, mix the tempering into the mango mixture.
• Stir well so everything is evenly coated.
5. Store
• Transfer to a clean, dry bottle or jar.

Notes
• This pickle stays fresh for 2–3 days only, as very little oil is used.
• The mango may release some water over time.
• Best made in small batches.
• Tastes especially delicious with suhali.