Prep Time: 10 mins
Cook Time: 2 mins
Serves 2 to 3
Allergy Info: Vegan, Nut and Soy Free
Cuisine: South Indian
Mangoes the parrot beaked ones 2 medium cubed
Red chili powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Mustard seeds 1 teaspoon
Hing a large pinch
Sesame oil 2 teaspoon
In a mixing bowl, add the cubed mangoes, red chili powder, salt and turmeric powder and combine well. Toss them together to make sure they are mixed well.
Heat sesame oil in a pan and add mustard seeds.
Once they splutter, add the hing and temper the pickle.
P.S There are too many pics cos i felt all of them were too lovely.