Jun 10, 2015

Instant Mango Pickle ... Ver 2

Mangoes .... yumm they are in season again. Ripe ones, unripe ones all are heaped up in markets. Oh my gosh... they are in for breakfast, lunch, dinner and somewhere in mid for a snack/drink too. Love the way it can make entry in so many many and mannnnyyyyy ways. And yes every form of it is loved - be it drinks or cakes or kuflis or ice creams or chutneys or pickles or many such yums. Well...... mango does have a justified reason to be called "The King" of fruits

Mango pickle and curd rice are the perfect combi for a light lunch when the sun is scorching outside. Pleasing to the tummy and satisfying your taste buds is the perfect job that these pickles do. We love mango pickle. There are so many versions of it. We love the sun-dried, instant, pickled, cooked and all forms of mango pickle. This is the easiest of all and is loved by one and all. Usually this is served in marriages when mango is in season

I make this every summer many many times and its all gone before you think it should ;) I dont use too much chilli powder as my kids love this pickle and I dont like too much spice getting into their tummies, especially during the hot weather

Serves... Can be refrigerated and stays fresh for about 2-3 weeks
Serve option... With curd rice

This is what u'll need....

Unripe Mango - 1
Red chilli powder - 1 tspn
Mustard Seeds - 1 tspn
Fenugreek seeds - 1/2 tspn
Hing/Asafoetida - a pinch
Oil - 4-5  tbspn
Salt to taste

Here is the stir....
  • Wash mango, deseed it and chop like you would chop onions and keep it aside
  • Heat oil in a flat bottomed pan 
  • When oil is hot enough add mustard seeds and fenugreek seeds
  • When mustard seeds start spluttering pinch in hing/asafoetida
  • Toss in the chopped mangoes and stir for a minute
  • Sprinkle red chilli powder and salt. Toss around and let it sit on medium flame for a minute
  • Turn off the flame and let it cool down to room temperature
  • Fill it up in a glass jar and store in the refrigerator till you use it

  • Adjust spices according to your needs
  • This pickle tastes fresh and can be had from the moment you are done making it. It tastes more awesome if you let it soak for a couple of days so that the juices from the mangoes starts flowing out 
  • Make sure the pickle is cooled down to room temperature before you transfer  it to any container

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