Here’s one of my favourite recipes that will be a great side dish for your meals. This Mango Pickle is instant, adds flavour to your dishes and is super easy to make! This pickle will last you a month if stored and refrigerated correctly.
The marination for this pickle doesn’t require the sun, it is a much quicker process than usual. Personally, I love the crunchy taste of the fresh mango- and as it is currently mango season, the mango’s will amp up the flavour of the pickle!
Do give this dish a try! Here’s what you’ll need:
1. 2-3 raw small mangoes
2. 1 1/2 tbs readymade pickle masala
3. 1tsp turmeric
4. Salt to taste
1. 3 tbs oil (preferably sesame oil)
2. 1/2 tsp asafoetida
3. 1 tsp mustard seeds
I used a readymade pickle masala, but you can also make this at home.
Here’s what you’ll need to make your Pickle masala:
1. 150g of degi mirchi powder
2. 100g of Kashmiri Chilli powder
3. 150g of Mustard seeds Powder (coarse)
4. 75g of Fenugreek Seeds (methi seeds) powder (coarse)
Mix the above ingredients together. Your pickle masala is ready !
Wash and clean the mangoes and pat them dry with a cloth or kitchen tissue. It should be thoroughly dry with no traces of moisture. Now chop the mangoes into small pieces.
Transfer them to a flat dish and add salt to taste. Sprinkle 1 tsp of turmeric powder and 1 and a 1/2 TBS of readymade pickle masala on it. Mix this well and make sure the mango’s are nicely coated.
Heat 3-4 tbs oil on a small pan. Add 2 tsp of mustard seeds and 1/2 tsp of asafoetida. Once they start to crackle, sauté and mix well. Switch off the flame and allow the mixture to cool. Next, pour this tempering over the coated raw mangoes. Mix everything well and allow the mixture to cool. Store the mango pickle in a glass or ceramic jar.
Your instant mango pickle is ready! Serve the mango pickle as a side dish with some dal chawal, curd rice or any of your favourite meals.