INSTANT MANGO PICKLE – A SPICY, TANGY SOUTH-INDIAN CONDIMENT!!
Even before summer hits the town, we’re ready pickling mangoes, lemons and tomatoes. Unlike other places, in India, the method of pickling differs as we use a variety of spice mixture with lots of salts and oil as preservative.
Here’s a recipe for instant mango pickle. It’s easy to do and it’s delicious!!
INGREDIENTS
Raw Mango – 1 Chopped
Red Chilli Powder – 2 tsp
Turmeric powder – 1/4 tsp
Salt to taste
To Temper:
Gingelly Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp (Optional)
Hing – 1/4 tsp
INSTRUCTIONS
- Clean the raw mango and cut into fine cubes. Dry the cut mangoes under the sun for an hour, so that there is no moisture content.
- Add salt, turmeric powder and chilli powder onto the cut mangoes.
- In a pan, heat oil and temper mustard seeds, fenugreek seeds and hing. Add it to cut mangoes and mix well.
NOTES
- We don’t refrigerate any pickles. It stays good for 3 – 4 days at room temperature.
- My mom never used to add fenugreek seeds rather she would dry roast rock salt, mustard seeds and ground it to powder and then add it to pickles. It tastes good.
HOW TO MAKE INSTANT MANGO PICKLE
- Clean the raw mango and cut into fine cubes. Dry the cut mangoes under the sun for an hour, so that there is no moisture content.
- Add salt, turmeric powder and chilli powder onto the cut mangoes.
- In a pan, heat oil and temper mustard seeds, fenugreek seeds, hing.
- Add it to cut mangoes and mix well.
Enjoy it with curd rice!! Try it with chappathis and parathas… it’s a bliss!!
With luv,
