Instant mango pickle recipe, how to make instant mango pickle.

Instant mango pickle is so easy to make and in just under 10 minutes.  Summer is here to stay for another couple of months more and mangoes are in season. My son loves mango pickle and when he insisted on some to have with rice; I made this instant mango pickle.

What I like about this pickle is the ease at which it can be made and the light crunchiness of the fresh mangoes. Usually, in Kerala this mango pickle is made for Onam sadhya or a marriage sadya, or for a simple feast.

The grinded mustard seeds and fenugreek seeds gives it a nice punch and the gingelly oil gives it a unique flavor.

A fat pinch of asofoietida or hing (kayam) make this pickle even more tasty and yum.

Instant mango pickle video tutorial.

Other Pickle Recipes:
Kerala Lemon Pickle
Amla Achar
Bittergourd and Carrot Pickle
Ginger Pickle

Instant Mango Pickle Recipe

PREP TIME: 5 mins    |  COOK TIME: 5 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Raw Mangoes: 2, medium
• Salt: 2-3 tsp or as needed
• Kashmiri Chilli powder: 3 tbsp
• Organic Turmeric Powder: 1/2 tsp
• Mustard Seeds: 2 tsp
• Fenugreek Seeds: 3/4 tsp
• Gingelly Oil: 100 ml
• Mustard Seeds: 1/2 tsp
• Fenugreek Seeds: 1/4 tsp
• Curry Leaves: 1 sprig
• Coconut Vinegar: 1 tbsp

  METHOD:

1. Cut the mangoes into small cubes and add salt, mix well and keep aside.
2. Into a small grinder add in the mustard seeds and fenugreek seeds and pluse until it is grinded.
3. Heat a kadai or pan with gingelly oil and add in 1/2 tsp mustard seeds and once it starts to crack add in 1/4 tsp fenugreek seeds. Simmer the fire and add in the grounded mustard and fenugreek seeds. Give it a nice stir; add in curry leaves.
4. With the fire on low, add in the kashmiri chilli powder, and turmeric powder. Mix well.
5. Switch of the fire and add in the mangoes; mix well. Add in vinegar and mix.
6. Lastly add in a fat pinch of hing/asafoietida and again mix well. The residual heat will help everthing to mix well.
7. Once it cools down completely; you can bottle the pickle.

NOTES

• Once the mangoes are added you should switch off the flame; everything will mix nicely and get done with the residual heat in the kadai.
• Cut the mangoes into small cubes and sprinkle salt and mix and keep aside while you get the other ingredients ready.
• Use gingelly oil to make this pickle.
• I used coconut vinegar; you can use synthetic white vinegar.
• This pickle will keep good at room temp for a week and it is best advised to keep refridgerated if you are making a double batch and planning to store.

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