Instant Mango Pickle

We had a potluck with our friends over the weekend, I had to bring sambar rice and pickle. I made this instant mango pickle, which turned out really good. My friends liked them and I am posting this recipe on their request.

Indian food without pickle is incomplete. Try this simple method of making your instant pickle, best accompaniment with curd rice. You can store in the refrigerator for a week, but it tastes good when it is fresh and crunchy.

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves: 4

Ingredients:    

Raw Firm Mango - 1 no

Chili powder - 2 tsp

Salt - 1 tsp

Asafoetida/Perungayam/Hing - 1/4 tsp

Mustard - 1/4 tsp

Vendayam/Methi - 1/4 tsp

For Seasoning:

Gingely oil/Nallenai - 1/2 cup

Mustard - 1/2 tsp

Urad - 1/2 tsp ( I have used split urad)

Method:

• Wash and pat dry mango with a paper towel or dry cloth.

• Cut them into small thin slices so that you get the skin in each piece.

• Keep the ingredients handy. Coarsely grind the mustard and methi.

• Add all the ingredients on top of the cut mango pieces.

• Now for the seasoning, heat oil and add mustard, urad. When splutters add on top of the mango and the spice mix. Stir and mix all ingredients together.

• Enjoy the fresh mango pickle.

Note: I have added raw mustard and methi here. The hot oil will take out the raw smell of the ingredients. Oil looks absorbed when you mix, but later comes out. So watch before you want to add more oil.