Instant mango pickle

Instant mango pickle, a condiment for curd rice is one of my favourite pickle. The idea of making instant mango pickle came into mind as soon as I saw raw mango in a local store and remembered the instant mango pickle that I had many times in Chennai whenever I used to attend Hindu or Brahmin weddings. In weddings, lunch is served in a banana leaf. Apart from a lot of varieties of delicious dishes there used to be this instant mango pickle for curd rice. I enjoy this instant mango pickle a lot with curd rice. I still crave for this and decided to do trial and error until I found one that is close enough to my taste buds. This one tasted delicious to me and am satisfied with the outcome. So, I decided to share this recipe.

Instant mango pickle is made using small pieces of mango mixed with chilli powder and salt and tempered with mustard seeds and methi seeds. The oil content should be more, but not a must. You can use vegetable oil or cooking olive oil. I have used olive oil for this recipe.

Preparation time: 15 mins

Cooking time: 5 mins

Cuisine: South Indian

Serves: 7 to 8 (small servings)

Spiciness: Hot

Ingredients

  1. Mango (medium size) – 1
  2. Chilli powder – 2 tsp
  3. Salt - as per taste

    4. Roast spices

  4. Mustard seeds – 1/4 tsp
  5. Fenugreek seeds – 1/4 tsp

    6. Tadka / seasoning

  6. Olive oil – 1/3 cup
  7. Asafoetida (hing) – 1/4 tsp
  8. Curry leaves – 15

Method

  1. Chop the mango into small pieces with its skin.
  2. Mix chilli powder and salt in a bowl and keep it aside for 30 mins.
  3. Roast Methi seeds (fenugreek seeds) and mustard seeds until its colour changes slightly. Allow to cool. Grind it to a coarse powder or fine powder.
  4. Heat a vessel with oil. When hot, add curry leaves and let it sizzle. Add hing (asafoetida) and the roasted spices. Let it sizzle for about 3 to 4 secs. Keep the flame medium or low to avoid the spices from burning.
  5. Add the mango and chiili mixture immediately. Mix well.
  6. Switch off after about 30 to 40 secs or you can even switch of immediately after mixing the mango pieces with other ingredients.
  7. After 2 to 3 hrs it will taste better as the sourness of the mango pieces and the spices are well blended with each other.
  8. Tasty and delicious instant mango pickle is ready.
  9. Serve with curd rice/thayir sadam or spicy pepper curd rice.

Notes

  1. If the mango is not so sour, add 2 to 3 tsp of lemon juice in the end and mix.
  2. Add chilli according to your taste.
  3. The mango and chilli mixture can be set aside for 3 hrs also. As I named this instant pickle, I did not set this aside, but cooked immediately.
  4. You can store the instant mango pickle in the fridge for more than 10 days.
  5. Always use a dry spoon to serve this pickle (as with any pickle).
  6. You can use any oil - mustard oil, vegetable oil, sunflower oil or cooking olive oil.

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