Name: Fresh mango pickle (With mustard seeds and mint)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 3–4
Cuisine: Pakistani
Ingredients: 1–2 mint sprigs; 3 tbsp vegetable oil; 2 raw mango (kayri), chopped into tiny pieces (not to be confused with a full-grown, unripened mango, kayris can be found just before mango season (subsitute with ½ a ripened mango); 1 tsp tamarind paste (or homemade pulp); 1 tsp fenugreek seeds; 2 tsp soft brown sugar; 1 tsp black mustard seeds; ½ tsp ground turmeric; 1 tsp salt, or to taste; 2 dried red chillies; 1 whole garlic clove, peeled

Preparation info

Serves
3–4

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Sindhri mangos are as sweet as honey itself – which is probably why they go by the name ‘honey mangos’. Most mango pickles are made with kayri (raw green mangos), but this recipe uses fresh ripe fruit (with a classic pickle spice mix), so it’s best eaten fresh.

Ingredients

3 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp<

Method

Heat the oil in a frying pan with a lid over a low heat. When hot, add the mustard and fenugreek seeds, and as soon as they splutter, add the raw mango, dried red chillies, salt, turmeric and garlic. Stir–fry for about 2 minutes, or until the mango is slightly soft. Keep on a very low heat.

Add the tamarind and sugar, stir, then add the mint sprigs and turn the heat off. Cover the fryin