Serves: 5
Total Calories: 159

3 large unripe mangos (about 3/4 pound each), washed and wiped dry
1 teaspoon ground fenugreek seeds
1/4 teaspoon ground asafoetida
1/3 cup peanut oil
5 to 7 dried red chili peppers, such as chile de arbol, broken
1 tablespoon black mustard seeds
1 teaspoon cayenne pepper, or to taste

1. With a vegetable peeler, peel the mangoes, then grate the fruit around the center seeds. Place the fenugreek and asafoetida in a small cast-iron skillet and roast over medium heat, stirring and shaking the pan, until a few shades darker, about 1 minute.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and cook, stirring until a few shades darker, about 1 minute. Add the mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.

3. Add the grated mango and cayenne pepper and cook, stirring, until golden, 5 to 7 minutes. Mix in the roasted fenugreek and asafoetida, stir about 1 minute and remove from heat. Let cool and transfer to a large sterile jar. This pickle stays fresh about 1 week at room temperature or about 6 months in the refrigerator. Serve chilled or at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 159
Calories from Fat: 128

More Recipes from the 1000 Indian Recipes Cookbook:
* Chutneys and Pickles
Basic Green Chutney
Cilantro-Lime Chutney
Classic Hyderabadi Ginger-Sesame Chutney
Cooked South Indian Mango Pickle
Cranberry Chutney Preserve
Crunchy Cucumber Pickle
Crushed Lemon and Fresh Red Chili Pepper Pickle
Eggplant and Malanga Root Pickle
Fragrant Mango Chutney
Fresh Coconut Chutney with Cilantro
Garlic and Fresh Red Chili Pepper Chutney
Green Garlic and Nuts Chutney
Hazram's Coconut-Tamarind Chutney with Mint
Lemon-Pickled Fresh Ginger Sticks
Mama's Punjabi Mango Pickle
Mama-in-Law's Mango Pickle with Roasted Spices
Minced Ginger-Lime Pickle
Mint Chutney with Pomegranate Seeds
Mint-Garlic Chutney with Peanuts and Tamarind
Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
Mixed Vegetable Pickle with Garlic
Peanut and Garlic Chutney
Pearl Onions in Pickling Spices
Pickled Chili Pepper Purée with Tamarind
Pickled Turnips and Cauliflower
Pickled Turnips with Black Mustard Seeds
Prabha's Green Chili Pepper Pickle
Puréed Fresh Mango-Ginger Chutney
Puréed Green Mango Chutneys
Quick Mango Pickle
Rama's Grated Mango Pickle
Red Tomato Chutney Preserve with Sesame Seeds
Roasted Black Chickpea Chutney with Peanuts
Roasted Coconut Chutney
Roasted Dal and Fresh Green Chili Pepper Chutney
Scallion-Ginger Chutney
Semolina-Coconut Chutney
Sesame-Peanut Chutney
Shahina's Shredded Coconut Chutney
Sonth Chutney with Dried Mango Sliced
Sonth Chutney with Fresh and Dried Fruits
South Indian Cilantro Chutney
South Indian Tomato Chutney
Spicey Apple-Ginger Chutney Preserve
Spicy Apricot Chutney Preserve
Spicy Cranberry Pickle
Sun-Cured Pickled Lime (or Lemon) Wedges
Sweet Sonth Chutney with Dates
Sweet and Sour Fresh Lime Pickle
Tart Apple Ginger-Chutney with Green Tomatoes
Tomato Chutney Preserve with Cashews and Raisins
Vinegar-Marinated Green Chili Peppers
Water Pickle with Crispy Cauliflower and Carrots
Yogurt Cheese Chutney with Minced Greens
Yogurt Chutney with Puréed Greens
Yogurt Chutney with Roasted Dals and Spices
Yogurt-Almond Chutney