May 20, 2013

Instant Mango pickle

Mango pickle is an irresistible pickle. I am not a huge fan of pickles who would eat it anytime and everytime but I sure love them. I stock some to have a little all around the year as most of us do. There are times when I run out of pickles or times when I just feel like having instant mango pickle. This one has a unique taste which is a little different from the usually made pickle

Whenever mango season is in we sure have this version at least a couple of times every year. My mil gave me a full 5 stars for this and so am sure she liked it ... loved it ;)

Serves... Stored for a while and served ump number of times
Serve option... With curd rice and dal rice

This is what u'll need....

Raw mango - 1
Oil - 3-4 tbspn
Red chilli powder - 1/2 tspn
Salt to taste

For pickle powder
Mustard seeds - 2 tbspn
Fenugreek seeds - 2 tbspn

Here is the stir....
  • Wash and peel mango. Choose a firm raw mango for best taste. The more sour the mango the better the taste
  • Grate it using a fine grater. I like it grated very fine so that it blends with the spices and cooks evenly
  • To make pickle powder, heat a nonstick pan and fry mustard seeds and fenugreek seeds dry. Stir till you get the fragrance of spices filling  your kitchen space. Remove from heat and let it cool down. Grind it to a coarse powder. You can store this powder in an airtight container after using the required amount
  • In a shallow nonstick pan heat 3-4 tablespoons of oil. Add a heaped tablespoon of pickle powder to it. Sprinkle chilli powder on it
  • Let this cook for a minute on low heat
  • Add the finely grated mango to the pan followed by salt to taste. Stir around and cook for a few minutes

  • When you can see the oil oozing out, turn off the flame
  • Let it all cool down and then transfer it to a glass container to keep it fresh as long as it stays

  • Dont overfry the spices or else they taste bitter
  • Adjust the chilli powder to suit your taste

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