Instant Raw Mango Pickle
This Raw Mango pickle recipe is perfect for beginners, working people, and those looking for a quick procedure to make tasty and delicious south-Indian mango pickle. The recipe also caters to vegans and gluten-sensitive people.
Equipment
- Wok / Kadai / Frying Pan
- Spatula
Ingredients
- 5-6 Medium Sized Green raw mangoes ( Wash them thoroughly in saline water/ vinegar / baking soda mixed water. Then pat dry. Chop them into small cubes )
- 1/4 Cup Red chilli powder ( Reduce the quantity to lessen the spicy taste )
- 1/3 Cup Table Salt
- 3 tbsp Sesame Oil (Gingely oil / Til Oil ) ( Refrain from using Olive oil )
- 1 tsp Mustard seeds
- 1/2 tsp Turmeric powder
Tempering
- 1 tbsp Sesame oil
- 1 tsp Fenugreek Seeds / Fenugreek Powder ( Check the video that also has steps to make fenugreek powder )
- 1/2 tsp Asafoetida ( Hing)
Instructions
- Place a thick bottomed pan/wok on the stove at low flame.
- Add 3 tbsp of oil into the pan/ wok.
- When the oil is hot, add mustard seeds. Allow it to splutter.
- Now, add the chopped raw mangoes into the pan.
- Mix the mango pieces well with the oil and mustard seeds. Allow it to become a little soft and mushy.
- Once the mango pieces become tender and mushy, add 1/4 cup red chilli powder, 1/2 tsp turmeric powder and 1/3 cup salt.
- Mix well and switch off the flame. Mango pickle is almost ready!
Tempering
- Place a small wok (kadai) on low flame. Add 1 tbsp of sesame oil and warm it a bit.
- Add a teaspoon of fenugreek powder and 1/2 tsp of asafoetida to the oil. Allow it to get fried in the oil for a few seconds.
- Give a gentle stir. When frothy bubbles start appearing, switch off the flame.
- Pour this mixture onto the mango pickle and mix gently.
- Transfer this instant Mango pickle to a ceramic jar with a lid.
- Voila ! Instant south-Indian Raw Mango pickle is ready.
Video
Notes
The video on our YouTube channel, Flavours and Tones has 'Tips and Tricks' to make a pickle. Watch it for detailed procedures and recipes.