There are thousands of different variations of mango pickle recipes, and you will find a version of it in every home, no matter where you are in India. . Don’t be alarmed by the amount of chili powder used in this recipe. Indian pickles are indeed very potent and are flavored with a lot of salt, chili peppers and oil, which helps to preserve them. Serve Green Mango Pickle with any rice dish. I love to eat this pickle with Lemon Rice with Peanuts or Tamarind Rice and wash it all down with a glass of Salted Lassi . This pickle will keep nicely in the refrigerator for a couple of months.
Place the diced mangoes in a medium 1 bowl. Sprinkle the salt over the top, toss and set aside for 6 to 8 hours. Drain the liquid from the mango and set aside.
Heat the oil in a skillet over medium 2 heat; add the mustard seeds, fennel seeds, fenugreek seeds, dry red chili peppers and curry leaves. When the seeds splutter, turn the heat off and add the mangoes, turmeric and Asian chili powder or cayenne pepper. Mix well and cool completely. Store the pickle in a clean sterilized jar. This pickle tastes better as it ages. Refrigerate after opening.
