A fresh accompaniment inspired by pickle flavours, not a traditional long-storage pickle.
Serves about 2–3 · Times are approximate · Adjust to taste
Ingredients
- 1 small raw mango, washed, dried and diced
- 1 tablespoon mustard oil
- ¼ teaspoon mustard seeds and ¼ teaspoon fennel seeds
- A pinch of turmeric and chilli powder
- Salt to taste
Method
- Warm the oil in a small pan and add mustard and fennel seeds.
- Lower the heat and add the mango. Cook, stirring, for 3–4 minutes.
- Stir in turmeric, chilli powder and salt. Turn off the heat when the mango is slightly softened.
- Make fresh and serve with a meal. This recipe is not intended for long-term preservation.
Recipes and food imagery are editorial inspiration, not a chef or customer endorsement.
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