Mango season has started everywhere and raw mangoes are easily available in the markets. Instant Mango Pickle is a south Indian tasty pickle. It can be served with rice, roti, idli, dosa, Pongal, khichdi, paratha .. best when served with curd rice/porridge. An easy to make recipe with simple ingredients in a short time, it can be preserved in refrigerator for a long time.
Raw mango – 250 gm
Dry chilies – 12 to 15 no’s
Mustard – 1/2 Tsp
Fenugreek – 3/4 Tsp
Salt – 1 1/2 tbs
Turmeric – 1/2 tsp
For Tempering –
Oil – 1 tbs to 1 1/2 tbs
Mustard – 1/4 Tsp
Asafoetida – 2 pinches powdered (optional)
Wash and wipe well the raw mango and then chop to make small pieces.
Heat a pan dry roast mustard, dry chilies, and fenugreek separately one by one on a medium flame. (take care, not to over roast or undercook the ingredients as it spoils the taste.) allow the roasted ingredients to cool, once it is ready, transfer it to a mixer jar, make a powder and keep ready.
Take the chopped mango in a clean/dry bowl and add salt, turmeric. Toss it well.
Now add prepared powder, once again toss it well. Heat a pan with oil in it, when it is hot add mustard seeds allow it to sizzle. remove from the flame, add asafoetida (optional). Allow the prepared tempering to cool completely then add it to the mango mixture.
Give it a good mix.
Fill the pickle in a glass jar/Pickle pot.
You can start eating it immediately but it tastes much better after 2-3 days when the mango pieces absorb all the flavors and keep refrigerated.