This tangy pickle made using raw mangoes and chili powder is the perfect addition to the classic yogurt rice!
Add mustard seeds to hot oil 
Saute green mango 
Add chili powder and salt 
Mango Pickle
This tangy pickle made from raw mangoes and chili powder is the perfect addition to the classic yogurt rice!
Ingredients
- 2 cups green mango (chopped)
- 2 tbsp oil (gingelly oil works best)
- 1 tsp mustard seeds
- 2 tsp red chili powder
- salt to taste
Instructions
- Add oil to a frying pan. Once hot, add mustard seeds.
- Once mustard seeds crackle, add green mango and saute for 2 minutes.
- Then, add chili powder and salt. Mix well and cook for 2 minutes.
- Serve as a side for yogurt rice.
Notes
- Store this pickle in an air tight container and put in the refrigerator.
- See below for additional varieties or sides that go well with this dish.
