Raw Mango Pickle

 Pickling is a great way to include fermented food in the diet. It enhances the flavor thus transforming a plain food into a delight . Ayurveda suggests pickles as digestive promoter which helps in kindling the digestive fire Agni which in turn can improve the digestion. Ayurveda suggests shad rasas (six tastes ie sweet, salty, sour, bitter, pungent and astringent) as possible in every meal to create balance and satisfaction. pickles are often used to complete the six tastes of Ayurveda in a given meal. 

Fresh Raw Mangoes 3

Red chilly powder 3-4 Tsp 

Turmeric powder 1 Tsp

Salt to taste

Oil I use coconut oil for seasoning and add gingelly oil for further sauting and preserving

Green chillies 3 chopped

Fenugreek and hing powdered together 1 1/2 Tsp

Ginger (optional) a small piece

For seasoning :

Curry Leaves 2-3 twigs

Mustard 

Fenugreek 

Red whole chilly 3

Wash and clean the mangoes and wipe dry with a clean cloth. 

Cut the mangoes into small pieces. Do not remove the skin. discard the seed.

In a bowl, Mix the mango pieces, salt, chilly powder, turmeric powder. let it rest for sometime.

 Meanwhile heat a kadai pour very little coconut oil and season it with mustard seeds fenu greek seed curry leaves and whole red chilly. add fenugreek hing powder too. Keep the flame on medium and add  nallenna (gingelly oil ) ,mangoes which we had kept it in the bowl. mix it well add more gingelly oil  if you find the oil is less . switch off the flame after ten minutes.  Let it cool before transferring it into a bharani or glass bottle which is thoroughly cleaned and  dried in the sun.