Instant Mango Pickle
Mango pickled with spices that can be used same day
Servings 8 to 10 people
Calories 41kcal
Ingredients
- 1 large Raw green mango chopped into small pieces with peel
- 1 Green chili (serrano or any hot variety) chopped
- 1- 2 tsp Kashmiri red chili powder (For deep red color)
- 1 tsp Red chili powder ( For heat) Reduce or omit as per tolerance
- 1/2 tsp Turmeric powder
- 1/3 tsp Asafoetida powder
- 1/3 tsp Fenugreek seeds
- 1-1 1/2 tsp Salt (reduce as per taste)
For seasoning :
- 1 tsp Black mustard
- 1-2 Whole red chili
- 1 sprig Curry leaves
- 2 tsp Coconut oil
- 2 tsp Sesame oil
- 1- 1 1/2 tbsp Vinegar (I use rice vinegar) ( add only if extra tartness is needed )
Instructions
- NOTE - Keep all the ingredient ready and work very quickly as the powders will blacken fast and ruin the pickle
- Heat a heavy bottom pan and dry roast the fenugreek seeds until deep brown in color on a low heat this allows the seeds to crisp up gradually. Keep aside to cool. Then powder it with a mortar and pestle. (I usually make atleast 2 tsps and keep the remaining in air tight container and use it for other dishes too.)
- Heat coconut oil and then add mustard when that splutters and the whole red chili and curry leaves.
- Now add chopped green chili, the chili powders, turmeric powder, asafoetida powder and the salt when this gives a nice aroma and starts to change color to deeper red add the chopped mango stir well and switch off heat.
- Add the sesame oil and fenugreek powder. Stir well until well combined and move away from hot stove.
- In a small sauce pan boil 1/4 cup water allow it to come to rolling boil now add vinegar to it, give this a minute then switch off heat allow this to come to room temperature.
- Now stir in the prepared mango and vinegar water until well combined.
Notes
The pickle stays good on counter for 2-3 days refrigerate after a day if you don't intent to finish fast.Â