Instant Raw mango pickle is quick and easy to prepare. It is very flavorful and tastes great with curd rice. This pickle can’t be kept for long time but it can be refrigerated for 3 to 4 days.
Preparation time – 10 min
Cooking time – 5 min
Ingredients:
Raw mango – 1 medium sized
Turmeric powder – 1/4 tsp
Chili powder – 1 tsp or as per your taste
Salt – as per your taste
Jaggery – 1/2 tsp or as per your taste
Mustard seeds – 1/2 tsp
Asafoetida/Hing – 1/8 tsp
Oil – 2 tbsp
For Dry roasting:
Mustard seeds – 1 tsp
Fenugreek/Methi seeds – 1/2 tsp
Method:
1. Wash and dry the raw mango well. Chop finely and set aside.
In a pan dry roast a tsp of mustard seeds and a 1/2 tsp of fenugreek/methi seeds. Allow to cool down and grind it to a fine powder.
2. In a bowl add the finely chopped mango. Add the turmeric powder, chili powder, salt, jaggery and the ground mustard and fenugreek/methi powder and mix well.
3. In a small pan add 2 tbsp of oil. When the oil is hot add the mustard seeds and let it splutter. Now add the asafoetida/hing and transfer the seasoning to the prepared mango mixture and mix well.
The flavorful Raw Mango pickle is all ready to enjoy.
It goes very well with Parathas , Roti , Sambar & Dal rice . Some people would like to have pickle with Upma too.
