Saturday, September 04, 2010

Guest Lexie Shabel: Instant Mango Pickle

Excellent Ingredient of the Week
Who doesn't love a great use for a green mango, which is usually all you can get around here. This is classic Indian but you can adapt it to a variety of uses, like a condiment to go with grilled chicken.

1 green mango
salt to taste
2 teaspoons chili powder
1/2 teaspoon ground tumeric
1 teaspoon asafoetida powder

Ingredients for "tempering"
2 tablespoons oil
2 teaspoons brown mustard seeds

Peel and dice mango into 1/2 inch pieces. Place mango, salt, chili powder, tumeric, and asafoetida in a bowl. Heat the oil and temper the mustard seeds, when they start to sputter add to the mango mixture. Serve with rice and plain yogurt. This will keep a few days in the fridge.