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 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 🙂 🙂 . 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 simply uncompromising.
- 2 Big Raw Mango
- 4-5 tbsp Mustard oil
- 1 tsp mustard seeds
- 1 tsp Asafoetida
- 1.5 tsp Fenugreek Powder
- Hands full curry leaves
- 2 tsp Red Chilli powder
- 2 tsp Coriander Cumin powder
- 1 tsp Turmeric Powder
Wash and pet dry Mangoes.. No need to peel. Chop it nicely . We need small pieces.
Dry Roast Fenugreek seeds .. Roast till seeds gets brown color. Allow it to cool . Then grind in a mixer. Make fine powder.
In a Wok, take oil. Once heated add mustard seeds, when spluttered nicely add fenugreek powder , curry leaves, Asafoetida . Add chopped Mango, salt , turmeric powder, red chilli powder.
Mix well and allow it to cook for 2 mins on medium flame or till you can see oil starts separating.
Allow it to cool completely. Fill in a air tight jar and store in refrigerator…. Hope you all will enjoy this pickle as much I do.. Would love to listen from you all .
Happy Cooking 🙂 🙂