INSTANT MANGO PICKLE

On November 11, 2016March 21, 2020 By RuchisvegkitchenIn Pickles, South Indian Dishes

Instant Mango Pickle recipe with step by step pictures and video recipe

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.

Checkout the link for Video recipe

https://youtu.be/jdf_oj78vPY

Checkout 2 yummy and quick pickle recipe video

https://youtu.be/HRbI__IFybM

INGREDIENTS :

2 Big Raw Mango
4-5 tbsp Mustard oil
1 tsp mustard seeds
1 tsp Asafoetida
2 tsp Fenugreek Powder
Hands full curry leaves
2 tsp Red Chilli powder
2 tsp Coriander Cumin powder
1 tsp Turmeric Powder
Salt

METHOD :
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 a minute on medium flame or till you can see oil starts separating.

Don’t cook more as mango should be crunchy ..

Allow it to cool completely. Fill in a air tight jar and store in refrigerator….

Recipe Card for Instant Mango Pickle

Instant Mango Pickle

Servings: 5
Prep Time: 10 mins
Cook Time: 10 mins
Difficulty: easy
Rating: ★★★★★
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Quick, Easy , very delicious Instant Mango Pickle

Ingredients

2 Big Raw Mango
4-5 tbsp Mustard oil
1 tsp mustard seeds
1 tsp Asafoetida
2 tsp Fenugreek Powder
Hands full curry leaves
2 tsp Red Chilli powder
2 tsp Coriander Cumin powder
1 tsp Turmeric Powder
Salt

Directions

Wash and pet dry Mangoes.. No need to peel. Cut into small square pieces…

Dry Roast Fenugreek seeds on low flame.. Roast till seeds are aromatic and 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 just 1 minute 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….

NOTE: Use salt and oil little more if want to store for long..

Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me..

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