INSTANT MANGO PICKLE

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.