Ingredients:

  • 1 cup (150g) raw green mango, peeled and diced into small cubes
  • 2 tbsp (30g) serrano peppers, finely minced
  • 1 tsp (6g) salt
  • 1/2 tsp (2g) turmeric powder
  • 2 tbsp (30ml) neutral oil
  • 1 tsp (5g) mustard seeds
  • 1 tsp (3g) red chili powder
  • 1/2 tsp (2g) roasted cumin powder
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Cut the raw mango into uniform 1/2-inch cubes.
  2. In a glass bowl, combine the mango cubes, minced serrano peppers, salt, and turmeric. Stir well and let sit for 10 minutes to release natural juices.
  3. Warm the oil in a pan until it begins to shimmer.
  4. Add mustard seeds to the oil; when they crackle and pop, reduce heat to low.
  5. Quickly stir in the red chili powder and roasted cumin powder for 5-10 seconds to toast the spices.
  6. Immediately pour the hot spiced oil over the mango and serrano mixture.
  7. Stir in the lemon juice and mix thoroughly.
  8. Allow the pickle to rest for 15-20 minutes before serving.