INSTANT MANGO PICKLE
Summer
is here so is the most awaited mango season if ripened mango is the king of
fruits then raw mango is no less than a queen when making pickles.
Summer
season brings back memories of grandmas making wonderful mango pickles while
the whole family eagerly waits to get the first taste of pickle. Pickle making is a ritual with every
household having their own recipe for pickle making believe it or not even
though ingredients are pretty much same but every pickle will have a unique
taste.
Making
a big batch of pickle which lasts you for an entire year is a tedious process
which requires both time, effort and of course patience!!! On the contrary
making instant mango pickle is a
quick fix solution if you are craving for some homemade mango pickle, it is
easy hardly takes any time to prepare and if handled carefully stays good for a
month in refrigerator.
Instant mango pickle is made the south Indian way using mustard
powder, fenugreek powder, red chilli powder, asafoetida and sesame oil. It is spicy, tangy, aromatic and extremely flavourful.
Preparation Time : 20
mins
Cooking Time : 3
mins
Resting time : 8
– 12 hours
Yields : 150 gms (approx)
Ingredients:
1 Big raw mango
1 tbsp red chilli powder
3/4th tsp roasted fenugreek powder
1 ½ tsp mustard powder
1/4th tsp asafoetida
2 tbsp sesame oil
Salt to taste
Method:
Wash the mango and wipe
it dry. Cut the raw mango into small
pieces with the skin on.
Heat oil in a heavy bottomed vessel till almost
hot and turn off flame. Add asafoetida to the oil and allow the oil to come to
room temperature.
Take a dry bowl or
vessel, add chopped mango pieces, red chili powder, salt, roasted mustard
powder and roasted fenugreek powder and combine well.
Add asafoetida infused
oil and mix.
Leave the pickle to rest
for 8-12 hours.
Store in a clean, dry
container and refrigerate.
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