INSTANT MANGO PICKLE

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This south Indian style pickle is delicious , tangy, spicy , sour and super quick too. One can store up to a week in refrigerator.. I love its crunchy texture . Best Partner for Curd Rice. One can also serve it with Roti or Paratha or with Dal Rice.
Pickle is a very important part of our Indian meal. Though you are eating a super delicious meal , its not complete without pickles.. Indians are really very fond of pickles. In Β India we make hundreds type of pickles, some are instant and some are traditionally made. Chennai is a place where we get Raw Mangoes almost whole year (Though this Mangoes are not as sour as pickle mangoes , but they are tasty Β πŸ™‚ πŸ™‚ .Β Check here for some of my collection of home made pickles.
Generally while we make traditional pickles , it’s a long and tedious job. We have to soak , dry and then mix .
In this method we will just temper the chopped raw mango. Yet the taste is uncompromised. Β 
INGREDIENTS :
  • 2 Big Raw Mango
  • 4-5tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp Asafoetida
  • 4-5 red dry chilli
  • Hands full curry leaves
  • 2 tsp Red Chilli powder
  • 2 tsp Coriander Cumin powder
  • 1 tsp Turmeric Powder
  • Salt

METHOD :

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Wash and pet dry Mangoes. No need to peel. Chop is nicely . We need small pieces.

Β In a Wok, take oil. Once heated add mustard seeds, when spluttered nicely add dry red chilli , curry leaves, Asafoetida . Add chopped Mango, salt , turmeric powder, red chilli powder, corriander cumin powder. Mix well and allow it to cook for 2 mins on medium flame or till you can see oil starts seperating.
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Allow it to cool completely. Fill in a air tight jar and store in refrigerator….
Happy Cooking πŸ™‚ πŸ™‚
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33 thoughts on “INSTANT MANGO PICKLE

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  1. Ruchi how I love pickles with home made Indian feasts – only last night we enjoyed my kasundi and pineapple pickle. Mangoes are back in season in Australia so I’ll give your recipe a go as my last batch of preserved mango pickle ran out months ago!

    Liked by 1 person

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