Neemki | Instant Mango Pickle From Himachal Pradesh
Neemki is a delicious, instant mango-onion pickle from the Himachal Pradesh. What I love about this vegan, gluten-free dish is the unusual flavour combination of fenugreek (methi) and carom seeds (ajwain).
Ingredients
- 1 Cup Raw Mango, Kairi (as Finely Chopped Pieces , ~75 gms)
- 1 Cup Onion (as Finely Chopped Pieces , ~75 gms)
- 1 tsp Methi (Fenugreek Seeds)
- 1 tsp Ajwain (Carom Seeds)
- 1 tbsp Sugar
- 1 tbsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp Mustard Oil
- Salt to Taste
Instructions
Making the Roasted Fenugreek Powder
- Dry roast 1 tsp fenugreek seeds (methi dana) till they change colour to golden brown.
- Let the fenugreek seeds cool and grind into a powder. I used a mortar and pestle to crush them to a powder.
Getting the Mustard Oil Ready
- Heat the mustard oil to smoking point till it becomes colourless, and then let it cool to room temperature.
Making the Neemki
- To a bowl, add 1 cup finely chopped mango pieces, 1 cup finely chopped onion, the roasted fenugreek powder, 1 tsp carom seeds (ajwain), 1 tbsp sugar, 1 tbsp spicy red chilli powder, 1/2 tsp turmeric powder (haldi), the heated and cooled mustard oil, and salt to taste.
- Mix well.
- Let the Neemki rest for 30 minutes.
- Serve with chapatis, rotis, or dal-rice.
Nutrition
Calories: 63 kcalCarbohydrates: 7 gProtein: 1 gFat: 4 gSaturated Fat: 0.5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gSodium: 163 mgPotassium: 87 mgFiber: 1 gSugar: 5 gVitamin A: 520 IUVitamin C: 9 mgCalcium: 11 mgIron: 0.3 mg