Instant Mango Pickle

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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. 

Ingredients

2 nos Raw Mango ( i used Thothapuri Variety)
β…› teaspoon Fenugreek seeds
1 teaspoon red chili powder

Salt to taste

Tempering
4 tablespoon Gingely Oil
1 teaspoon Mustard seeds

2 red chilies (long variety, broken)

Β½ teaspoon turmeric powder

Β½ teaspoon hing

Method
  • 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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19 Comments

  1. Love this quick and simple pickle, we always prepare this in summer whn fresh green mangoes available in market.

  2. The first picture has caught the true essence, I guess. My mouth is literally watering.

  3. This is my fav too! I love to have just curd rice and this pickle for lunch every day in summer πŸ™‚