Instant Mango Pickle

Summer, Mangoes everywhere!!! Apart from devouring juicy mangoes every day, with guilt though!!! This raw mango pickle is another recipe that is normal in our house-hold!!!!
My father-in-law used to make it almost every single day and he can skip a meal for the Divine Mangoes. 


2 nos Raw Mango ( i used Thothapuri Variety)
1/8 tsp Fenugreek seeds
1 tsp red chili powder

Salt to taste

4 tbsp Gingely Oil
1 tsp Mustard seeds

2 red chilies (long variety, broken)

1/2 tsp turmeric powder

1/2 tsp hing

  • Wash the mangoes, Cut the cheeks and chop them into bite-size pieces.
  • Heat a small kadai, throw the methi seeds, let it roast for a minute. Take care not to burn the seeds.
  • Take it off the stove, and powder it using a mortar-pestle.
  • Heat the same pan again with oil, when it is hot enough,throw the mustard seeds, let it crackle. Follow it by red chilies, hing, turmeric. Add the red chili powder to the this.
  • Pour this sizzling tempering over the mangoes, add salt and Mix well.
  • Store it in an air-tight container in the refrigerator. It stays good for 3-4 days.
  • Enjoy it with Good old Thachi Mamu/Curd Rice

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