Ingredients

Three tablespoon of oil One large unripe mango One teaspoon of black mustard seeds A pinch of hing Two pinches of salt One teaspoon of pickle powder

Method

In order to prepare green mango pickle, wash and dry the green mango. Cut of the end, slice and remove the large seed. It is not necessary to peel the outer skin. On the other side, heat oil in a pan and add mustard seds and hing. Stir until the seeds pop. Cool and pour over the chopped mango slices. Add the pickle masala powder and salt and stir well. Pour it in a bottle and store it in the refrigerator.

The Ayurvedic green mango pickle can be stored for a month but avoid contact with water as it spoils the pickle. Serve one to two teaspoons during meals. However, People with Pitta dosha should use less hing and mustard seeds.