Instant Mango pickle

Pickles add taste and zing to the food that we eat. These are loved and consumed by all. Pickles are usually made during summer and stored in earthen jars to consume for the whole year. Thus, as Wikipedia says, pickling is a process of preserving or expanding the life span of food by either anaerobic fermentation in brine or immersion in vinegar. But, there are versions of instant pickles too which stay good for a couple of days. Here is one such kind, “Instant Mango Pickle”.

Pickles,tangy, sour, hot, the very name of it, salivates our mouth. It is one of the essentials in most Indian homes. Many different kinds are made but the most popular ones are lemon and mango. Chilly, gooseberry, cauliflower, carrot  and mixed pickle are the different variety that are prepared.

Today, I am presenting to you an instant variety of pickle made of mango. This post is part of Culinary Hoppers Bloghop with the theme “Pickles”

Instant Mango pickle
Recipe Type: Pickles
Cuisine: South Indian
Author: Jayashree
Prep time:
Cook time:
Total time:
Serves: 6
An accompaniment to serve with rice.
Ingredients
  • Raw mango 2
  • chilly powder 2tsp
  • salt
  • For the pickle mix :
  • mustard seeds 2tsp
  • methi seeds 1tsp
  • For the seasoning :
  • oil 1tbsp
  • mustard seeds 1/4tsp
  • asafoetida 1/8 tsp
  • turmeric powder a pinch
  • curry leaves a few
Instructions
  1. Wash the mango and cut into cubes.
  2. Take a pan and dry roast the ingredients for the mix.
  3. Grind to a powder.
  4. Store in an air tight container.
  5. Take oil in a pan and make the seasoning. Add the mustard seeds, asafoetida and turmeric powder. As the mustard seeds crackle, add the curry leaves and the mango pieces. Put salt and water. Cook for a few minutes,until slight tender.
  6. Add chilly powder and cook for sometime. Allow the flavours to infuse.
  7. Then add one and half teaspoon of pickle mix, stir and cook for a minute.
  8. Remove and keep aside.
  9. Instant mango pickle is ready to use.
Notes
Add water to the required consistency. If the water is more, add half a teaspoon of rice flour to it and boil.[br]It stays good for three days in refrigerator.[br]The pickle mix can be stored and used for later use. This yields about five teaspoon of powder.

 

raw mangoes
raw mangoes

Wash the mango.

mango pieces
mango pieces

Cut into cubes.

seasoning
seasoning

Take oil and make the seasoning.

add the curry leaves
add the curry leaves

Put in the curry leaves. They give a good aroma.

mango pieces are put in
mango pieces are put in

Add the mango pieces. Put the required quantity of salt.

ingredients for pickle mix
ingredients for pickle mix

Mustard seeds and methi seeds for the pickle mix.

dry roast them
dry roast them

Dry roast seperately. Let cool and then grind.

pickle mix ready
pickle mix ready

Pickle mix is ready. It can be stored for later use.

add salt and water
add salt and water

Mangoes being cooked.

chilly powder
chilly powder

Chilly powder is added.

let boil for sometime
let boil for sometime

Simmer for sometime.

pickle mix added
pickle mix added

Add the pickle mix.

simmer
simmer

Mix well and let cook for a minute. Do not boil for a long time now.

instant mango pickle ready
instant mango pickle ready

Instant mango pickle is ready to serve.

Other recipe links

orange peel pickle by Anu

kochu uppinkayi by Shubha

green chilly pickle by Swati

gobhi,gajar, shelgam pickle by Parvathy

gooseberry pickle by Poornima

instant cut mango pickle by  Shobana

mango ginger pickle by anu

lemon pickle by Vani

 

 

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16 thoughts on “Instant Mango pickle”

  1. Delicious recipe .. I love mangoes any time that also instant pickle it is the best . Excellent share Jaya

Appreciate all your comments.