Instant Mango Pickle



It is hot and the temperature reads 38C here.

I live by gallons of juices and water and only curd rice when it comes to solid food.

I always prefer lemon pickle as my first choice of condimanet for curd rice. It is hard to imagine curd rice without pickle. right?

But it is the season for fresh mangoes. So, I went for mango pickle which can be prepared very quickly. Now a days, I am preparing this instant mango pickle very often to make a pair with curd rice.

If the recipe is very simple and easy to prepare, who will feel lazy to prepare it? I definitely don't...

Basic Information:
Preparation Time: <10 minutes
Cooking Time: <10 minutes
Makes: 1 and 1/2 cups pickle


Ingredients:

Fresh Firm Raw Mango - 1 no, large size, 2 cups when chopped
Mustard Seeds - 1/4 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Dry Red Chilli - 11 nos, increase/decrease as per your spicy level
Curry Leaves - 1 string
Oil - 1 and 1/2 tablespoons
Asafoetida -  a big pinch
Salt - to taste

Method:

1) Take a thick bottom Kadai/Pan and dry roast fenugreek seeds, dry red chillies and half of mustard seeds. When you feel the nice aroma of spices and see the spices are changing in colour, turn off the heat and allow it to cool.
2) Meanwhile, Wash and wipe the raw mango using kitchen towel and chop them into very small cubes.
3) By this time, the roasted ingredients must be cooled down. Put them in mixer/coffee grinder/food processor and grind it to a smooth powder as much as possible.
4) Wipe off the same kadai and heat oil in it. When the oil is hot, add the remaining mustard seeds and asafoetida.
5) When the mustard seeds starts to splutter, add curry leaves and immediately add chopped mango.
6) Add salt as per taste and ground spice powder (as said in step 3). Mix well.

7) Continue mixing till the chopped mango turns slightly soft.
8) Allow it to cool and store in a container for future use. It stay good for a week or two.
9) Serve it with curd rice.
Note:
1) If red chilli powder, roasted fenugreek powder and mustard powder is readily available, you can directly add them to chopped mango and skip the roasting part here. Make sure not to add more fenugreek and mustard seeds powder as they give bitter taste.
2) I always like the crunch of raw mango and hence I only fry till the raw smell of spice powder goes off.
3) Increase or decrese the oil quantity as per preference.

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15 comments:

Finger licking mango pickle looks tangy and delicious....

Super tempting and lip-smacking pickle !!

Ongoing event CC:Mom’s Recipe

The last few days I was making pickles and yesterday I had curd rice and pickles after a very long time. The mango pickle are my all time favorite. They look mouth watering.

Love this one! wish you could send to the serve it event this month happening at our space..

Mouthwatering pickle....all time favourite

One of my favorites...When its made in our, it lasts only for a day...all through the mango season, we make this almost everyday.

looks very yum

tangy pickle recipe Uma.....good for this summer

so delicious.
Love this recipe

http://followfoodie.blogspot.com/

We too make in a similar way and u made it and explained so well. I am making this very often now a days

Woww... tangy and tempting pickle.. love the presentation too.. thanks for sharing dear !!
Indian Cuisine

Tangy and spicy,makes me drool

Looks good, very easy to make too. Have a couple of raw mangoes on hand and I was wondering what to do with them. Must try this out!

Just looking at that mango pickles makes my mouth water. Tongue tickling, we don't add garlic, shud try your way next time..

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