INSTANT MANGO PICKLE (MANGA URUGAI, MANGA CURRY)

INSTANT MANGO PICKLE can be made very easily by following my recipe.  Pickle is a part of our Indian food.  Without pickle, the meal is incomplete for some people.  Even if varieties of items are there, without pickle, maza nahi aaya.  I love all the pickles and my favourite is Vadu Mangai, Mahani.

Pickles are made and normally preserved for quite sometime for offseason use.  Though it is very delicious to enjoy it along with dal rice, paratha, naan items with raw onions etc.  minimum usage of the same is advised due to health reasons.

I always enjoy the seasonal pickles and always make in small quantities.

This instant mango pickle is made with raw mango, chilli powder, oil, salt, mustard seeds, curry leaves and fenugreek powder.

Let us look at the recipe now:

Preparation time: 20-25 minutes
cooking time:  below 10 minutes

Ingredients:

1 raw mango (250 gms)

5-6 tsp oil

1 tsp mustard seeds

¼ tsp fenugreek seeds powder

3-4 tsp chilli powder (increase/decrease as per your requirement)

A generous pinch of asafetida

¼ tsp turmeric powder

Few curry leaves

Salt as per taste

Method:

      1.  Chop the mangoes very finely as shown in the picture.  If you want, you can peel it or with the skin you case chop them finely.

chopped mangoes

    2.    Heat oil in a kadai, add the mustard seeds and curry leaves., asafoetida.

3  3.     When it splutters, add the chopped mangoes, mix well  and switch off the gas.

4  4.  When it becomes cool, add the chilli powder, fenugreek powder, turmeric powder, salt and mix well.

5  5.    Transfer it in a glass jar or bharani.

    How to serve:

Serve as you wish with dal rice, paratha, naan, curd rice etc.

Add little curd in the pickle and have it with dosa too.  I like it.

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