Mango Pickle (Instant version)
Finger licking, healthy, tasty, yet simple instant Mango Pickle recipe from Senthil's Kitchen!
Ingredients
- 1 Mango small pieces
- 1 tsp Mustard seeds
- 2 Red chilies broken
- 2 tbsp Sesame oil
To make pickle powder
- 5 Red chilies
- 2 tsp Mustard seeds
- 1 tsp Methi seeds
- 1/2 tbsp Chili powder
- 1 tsp Turmeric powder
- 1 tsp Hing
- Salt to taste
Instructions
-
Cut the mangoes into tiny pieces.
-
Grind the pickle powder ingredients to a semi-coarse consistency in a food processor (mixie).
-
Heat 2 tbsp sesame oil in a pan and when it is hot, add 1 tsp mustard seeds and when it splutters (you can also chose not to let the mustard splutter...), add broken red chili pieces and fry for few seconds, and then add the pickle powder and give a quick stir for about 15 seconds in low flame. Switch off the stove and add the mango pieces and toss well. Adjust salt if required.
-
Cool the contents for 30 mins and transfer into a bottle and store in the fridge. If you are going to finish it off in a day or two, refrigeration is not needed.
-
Please read the Notes section for exciting tips and variations to this recipe.
Recipe Notes
- If you do not want to toss the mango pieces in the hot pan (to retain them as completely uncooked), you can mix the cut mango and spices together in a separate bowl and top it off with the tadka.
- You can use sambar powder instead of chili powder (variation).
- You can even fully substitute sambar powder instead of the pickle powder (short cut version), pickle made with sambar powder tastes amazing, trust me!
- You can slightly increase the amount of mustard and methi seeds in the pickle powder mix and see if you like the higher concentration of mustard and methi flavors in your pickle.
- Some jaggery can be added to the pickle if you want a sweeter version.