Delicious lip-smacking pickle instantly done when you want to have pickle and do not have time for pickling process.
Each state in India has it’s own version of making raw mango pickles, here I present my hometown style of making instant pickle. This is my go-to recipe when I want to have instant pickle as accompaniment for lunch/ dinner. Besides , this pickle is simple and easy to prepare. It has longer shelf life
Salt quantity will depend on sourness of mangoes, if mangoes are sour, then increase it’s quantity. This can be easily stored in sterilized air tight container up to 1 week at room temperature in cool dry place and upto 1 month under refrigeration. Always use dry spoon while serving/handling pickles
Enjoy the delicious pickle made in Kerala style
Preparation time: 10 mins Resting time: 30 mins Cooking time: 2 mins
Servings: 8
Ingredients
- 300 g Raw mangoes
- 3 teaspoon red chili powder
- 1 teaspoon Salt or as per taste
- 1 teaspoon Turmeric powder
For Tempering
- 1/4 cup gingelly/ Mustard oil
- 1.5 teaspoon Mustard seeds/Rai
- 1/2 teaspoon Hing/ Asafoetida
- 1 teaspoon Fenugreek/Methi Seeds
- 6-7 Curry Leaves
Steps to prepare
- Clean and chop raw mangoes into small pieces. Add them to heat proof dish
- Now add salt, turmeric powder and red chili powder in the bowl
- Mix well until raw mangoes are well coated with spices
- Heat Mustard oil in a pan
- Add mustard seeds and allow it to splutter
- Add hing and Fenugreek seeds. Once it crackles, add curry leaves and saute for few seconds
- Pour tempering immediately over raw mango mixture. Mix well.
- Let it sit on counter for 30 minutes
- Serve immediately. Store remaining in sterilized air tight container
- Store pickle in cool dry place
