Instant Cut Mango Pickle

Instant mango pickle is a fine side dish for a number of items. Fresh Mango Pickle or Instant Mango Pickle is made by seasoning and tempering chopped mango with spices. It is a perfect combination with curd rice. It can also be served with sambar/rasam rice. Its mango season, so you can make this pickle instantly and can store it for a few days in the refrigerator.

Eat rice by mixing it with just the gravy part of the pickle, and this experience is bound to be great. To make this pickle, you can use any type of raw mango. Some varities of it will be sourer. So, choose a variety based on your taste preferences. 

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Prep time	Cook time	Serves
15 mins	20 mins	4 serves

Cuisine: Indian

Recipe Type: Side Dish varieties for rice

Ingredients Unripe raw mangoes -2 no’s Red chilli powder -1 tsp Turmeric powder -1/4 tsp Salt –to taste Grind to a fine powder Mustard seeds -1/4 tsp Fenugreek seeds -1/4 tsp Seasonings Oil -3 tbsp. Mustard seeds -1/4 tsp Curry leaves –few sprigs Asafetida –pinch

  

Method

1. Wash the mango and Dry it with a cloth. Cut the mango into two halves and remove the seed. Cut the large pieces into smaller pieces of desired size and shape. 

2. Add chili powder and salt and mix it well. Fry 1/4 teaspoon of mustard seeds till these splutter. Keep aside to cool.

3. Fry methi seeds till these turn to golden brown or till these splutter.

4. Keep aside to cool. Powder both the seeds together, using a rolling pin or stone.

5. Heat oil in a pan and add mustard seeds, allow it to splutter. Then add turmeric powder and asafetida. Add this to the mango and mix well. 

 6. Add fenugreek powder, mustard powder & mango to it. Ensure the flame is very slow.

7. Once, the mixture comes to room temperature, store it in an air tight container. The pickle can be consumed after 1 day as the mango needs to absorb the salt & chilli :).

Served with
Varagu Arisi Sadam
Samai Arisi Sadam
Spiced Curd Rice

Notes

Do not fry the pieces too much, because the pulp of the mango pieces will become thinner

Try to use a fresh raw mango, because the pieces of such a mango cook fast. Store the pickle in the refrigerator as soon as the pickle cools. This way, you can relish the pickles over time. The instant mango pickle should remain in a good condition for about four weeks.

Use only a dry spoon, each time you want to take the instant mango pickle from the bottle or other container in which these will be stored.

Related Mango recipe posts:-  
Raw mango Rasam
Mamadikaya Pappu (Raw mango dal)
(Raw Mango) lemon rice

Check out some more yummy pickle recipes from my culinary hoppers team

Jaya -Instant Mango pickle
Anu -Orange peel pickle
Shubha -Kocchu Uppinakai Pickle
Swathi -Green chilli pickle
Parvathy -Spicy cauliflower carrot and turnip pickle
Poornima -Amla pickle
Vani -Lemon Pickle

Technorati Tags: Pickles,Types of pickle varieties,South Indian foods,Indian foods,Instant mango pickle recipe,Raw mango recipes,Raw mango pickle,Side dish for rice.