Hyderabadi Kairi ki Chutney | Instant Raw Mango Pickle

Craving for some mango pickle this season? Try this Hyderabadi-style instant mango pickle whipped up in minutes- a perfect accompaniment for a homely plate of dal chawal.

Ingredients:

1. Sour Unripe Mango, peeled & grated, 600 g.

2. Red chilli powder, 2 tablespoons +1 teaspoon

3. Cumin powder, 1 teaspoon, heaped, roasted

4. Turmeric powder, 1 teaspoon

5. Salt, 5 teaspoons

6. Cooking Oil, 400 ml

7. Mustard Seeds, 1 teaspoon

8. Cumin seeds, 1 teaspoon

9. Garlic, 75 g, paste

10. Curry leaves, 2 sprigs

11. Dry red chillies, 4-5

Preparation:

1. Add grated mango to a large bowl. Add 2 tablespoons of red chilli powder, roasted cumin powder, turmeric and salt. Mix well and set aside.

2. Heat oil in a large kadai over medium heat. Add mustard seeds. Let them splutter. Add cumin seeds and cook until golden brown.

3. Turn to low heat and add garlic paste and cook until the raw smell goes away.

4. Add curry leaves and dry red chillies. Cook for a few seconds and add the prepared raw mango.

5. Mix well. Add a teaspoon of red chilli powder and continue to cook for a minute or two over low heat.

6. Turn off the heat and let it cool to room temperature. Do not cover while still hot. Once cooled store in airtight containers, preferably in the refrigerator to last longer.