A delectable mango pickle that is ready within minutes. When
mango season is there, instant mango pickle will appear more our kitchen. I
have shared one of the recipe of instant mango pickle before. Hope you like that recipe. Indian cuisine
comprises of a number of regional cuisines. So before the mangoes completely
disappear from the market, I thought I should make mango pickle and post it
also. Actually, happy to share this recipe which is my sister-in-law’s recipe.
Now raw mangoes are all around, I was tempted to make a batch of mango pickle.
INGREDIENTS:
1 Raw Mango [Kairi]
1 tablespoon Mustard Powder
1 teaspoon Fennel
Seeds [saunf]
1 teaspoon Red Chilli Powder
¼ teaspoon Turmeric Powder
Salt as per required
1 tablespoon Oil
½ teaspoon Mustard Seeds
A pinch of Asafoetida
METHOD:
STEP 1 – In a steel plate keep all the ingredients in the
sequence I had written in the ingredients, except oil, raw mango and
asafoetida.
STEP 2 – Wash and cut the raw mango in small cube sized
pieces. Keep it aside.
STEP 3 – Heat oil in a tempering pan till it reaches the
smoky point.
Add mustard seeds and when
they crackle immediately add pinchfull of asafoetida.
STEP 4 – Switch off the flame and pour the oil over the rest
of ingredients which are kept in a plate.
STEP 5 – Mix it well and then add the masala to the chopped
kairi. Mix it well and ready.
Serve it with your meal.
NOTE: Store in a clean jar and keep refrigerated, can be
used for 4-5 days. Goes well with dal-chawal.
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