Instant Raw Mango Pickle

Abundance of raw mangoes calls for some instant potpourri of spices, oil and chopped mangoes. The blend is hot-tangy-salty and a perfect accompaniment to parathas, rice, khakhras or simple plain bread! Only downside is, it doesn’t keep for more than 3-4 days.

Instant Raw Mango Pickle

Instant Raw Mango Pickle

I have used mustard oil. Mustard lends a pungent smell and taste to this highly beneficial oil. It has antioxidant and cholesterol reducing properties. It is also loaded with essential vitamins. So, enough for me to make my pickle in! But just in case, you squirm your nose, use any oil you like.

Ready in a jiffy.

Ready in a jiffy.

There are many varieties of mangoes available, but in my experience, this pickle turns out best with “Totapuri”. Totapuri has the right blend of sourness/acidity and sweetness, perfect for instant pickles, where aging and marinating is not done.

Totapuri Mangoes are oblong with prominent beak in shape and about 6 – 8 inches long. The skin of the fruit is thick and green. There is a central large seed surrounded by the pulp, which ranges from pale to bright yellow. The mango has a rich aromatic flavour and is delicious in which sweetness and acidity are delicately blended. It is an excellent source of Vitamin A and C.

Totapuri Mango

Totapuri Mango

Finally, the recipe:
Please don’t get surprised with the generous amounts of spices used. It’s an Indian pickle… what do you expect! So throw in those extra spoonful of red chili and asafoetida. It’ll rock your palette.

Ingredients

  • 1 raw green hard totapuri mango, washed, deseeded and chopped into small pieces
  • 4-5 tsp salt
  • 4 tsp of asafoetida powder
  • 1 tsp turmeric powder
  • 5-6 tsp of red chili powder(I used kashmiri red chili powder, low on heat but imparts this beautiful deep red color)
  • 2 tsp mustard oil
  • 1/2 tsp mustard seeds

Method

Mix the salt, asafoetida, turmeric and red chili powder to the chopped mangoes.
Heat oil in a pan, add the mustard seeds, then quickly add the spiced mangoes. Mix well. Turn the flame off. Do not cook. The flame is on only to heat the oil.

Mix well. Let it cool for 10 minutes. Transfer into an air tight container. Refrigerate when not in use. Thats it!!
Your instant pickle is ready. Easy and tasty!
Enjoy this delicious flavorful treat with any parathas or rice.

Killer Combo with curd rice.

Killer Combo with curd rice.

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