Instant Mango Pickle
I am not a big fan of any pickles nor do I make and store pickles during summers like my mom does every year. But this is one pickle which I don’t mind eating and is very simple and easy to make. This pickle is kind of an instant pickle… you make it and you can eat it the same day. No keeping in sunlight nor maturing time is required.
This pickle is served in almost all feast (sadya) during the important festivals in Kerala. This doesn’t have a long shelf life unlike other mango pickles which lasts for years.
Ingredients:
- Raw mango 1 small ~ 250 gm
- Salt to taste
- Sugar a pinch
- Turmeric powder a pinch
- Red chilli powder 2-3 tsp
- Dried red chillies 1-2
- Asafoetida 1/4 tsp
- Fenugreek powder 1/4 tsp
- Curry leaves 2 sprigs
- Mustard seeds 1/2 tsp
- Sesame oil 1-2 tbsp
Method:
- Wash and peel the raw mangoes and cut them into small equal sized pieces.
- Add salt and turmeric powder and keep aside for 5-10 minutes.
- Heat oil in a kadhai and add the mustard seeds. When they crackle, add the curry leaves and dried red chillies.
- Switch off the gas and add red chilli powder, fenugreek powder and asafoetida.
- When the oil cools, add it to the cut mangoes and mix well. Add a pinch of sugar to balance the flavours.
- Store in airtight containers and use it fresh. Keep it refrigerated to retain the crunchiness of the mango.
- Make it small batches and finish it soon.
Notes:
- You can add Kashmiri chilli powder for a deeper red colour. My chilli powder lacked deep red colour.
- If you want the pickle to be a bit looser, add a tablespoon of boiled and cooled water.
- Always store in clean and dry glass bottles and use a clean and dry spoon for serving.
- This pickle doesn’t require much of a maturing time. You can start using it immediately after making.
