Kairee Loncha

(Indian Green Mango Pickle)

Makes about 1 cup of pickle

2 medium or 1 large green mango, seeded and diced

salt

1 tbsp sugar

1 tbsp red chilli powder or cayenne pepper

¼ cup oil, canola, sunflower, corn or vegetable

1 tsp turmeric

1 tsp mustard seeds

½ tsp asofoetida

In a bowl, combine diced green mangoes, salt, sugar and red chilli powder.

In a small frying pan, warm oil over medium high heat and add turmeric, mustard seeds and adofoetida. When the seeds start to sputter, remove from heat and pour the hot tempered oil over the mango in the bowl.

Toss gently and transfer in an air tight container. Store it at room temperature in a cool, dry place or refrigerate for 48 hours (2 days) before serving so that the mango marinates in the spicy-sweet oil.

Serve chilled or at room temperature along side of parathas, roti-subzis, rice or snacks like poha and upma. (I even like it as a sandwich spread )

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