Instant Raw Mango Pickle, as the name says, really an instant recipe. This pickle is usually consumed fresh and can last for few days if kept in refrigerator. Because of this feature, the pickle usually is prepared during certain parties or get together. The pickle has few wonderful flavours that coats the mango pieces and gives a real good aroma and tangy, crunchy taste. The recipe calls for the finely cut thin slices of mangoes. That is the beauty of this pickle.
Sometimes families have their own unique pickle and chutney recipes that are handed-down through the generations. But every family has the mango pickle handy as the raw mangoes are favourite among many and also its a seasonal fruit. Some of the other recipes that includes raw mango are Sambar, Raw Mango Rice, Raw Mango curry, to name a few.
Ingredients:
1. Raw Mango - 2 to 3 medium size
2. Mustard Seeds - 2 tsp.
2. Mustard Seeds - 2 tsp.
3. Asafoetida - 1/4 tsp.
4. Fenugreek seeds - 2 tsp.
5. Turmeric - 1 pinch
6. Chilly Powder - 2 tsp.
7. Oil - 2 tbsp.
8. Salt to taste
Cooking Method:1. Slice the Mangoes into thin pieces, along with the skin leaving the seed. Add salt to the sliced mango pieces and keep it aside.
2. Dry roast the fenugreek seeds and powder them in a mixer.
3. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutters, add asafoetida and switch off the flame. And when the oil turns out warm, add turmeric, chilly powder and fenugreek powder to it. The oil should NOT be too hot, as it might burn the spices.
4. Once the oil cools down mix the raw mango pieces and blend it well. Store this in the refrigerator and can be relished along with dishes of your choice.
Note:
1. Always use a dry and clean spoon in the pickle.
2. While making the pickle also, let the area be neat and clean, without any mess in the kitchen.
3. Clean the mango in the water and wipe it off with a paper tissue before its cut into pieces.