Mango pickle with fresh spices, Instant mango pickle with freshly ground spices. South Indian Mango pickle recipe with full video and step-by-step pictures.
Instant mango pickle, one of the most beautiful things in summer is mangoes. When I was living in Singapore, we always got raw mangoes. But after moving to Hongkong we get it seasonal only. that too weekly once when veggies come from India, we get this Tottapuri mango aka Kili mooku manga, which is perfect for making pickles.
I have posted a few versions of mango pickles in Jeyashri’s kitchen. I have always used red chili powder for the instant mango pickle, but during a recent trip to India, I saw Amma making fresh pickle masala. Though it is a simple variation from my usual Instant mango pickle, it elevated the taste to a different level. I thought I will share with you the recipe, so that you can try it at home.
Instant mango pickle pair well with curd rice, sambar rice, my daughter loves it with rasam rice too. I love to add this Indian pickle as salad dressing too. If you haven’t tried this version, do give it a try and you will thank me for sure.
Also check out, Kalyana mango pickle, Kerala mango pickle, Mango thokku, Poondu mango thokku
Instant Mango pickle with fresh spices
Ingredients
- 2 cups raw mango chopped into small
- Salt as needed
- 1 tsp powdered jaggery
- ½ tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp asafoetida
- 4 tbsp sesame oil
To roast and grind
- ½ tsp fenugreek seeds vendhayam
- 1 tsp mustard seeds
- 11 chilis 7 gundu milagai 4 kashmiri chili
- 4 Kashmiri red chilis
Instructions
- In a pan, add methi seeds, 1 tsp mustard seeds, 10 red chilis and 3 kashmiri red chilis.
- Adjust the red chilis according to the sourness of the mangoes.
- Dry roast it in medium flame
- Once the methi turns golden and the mustard crackles take this out
- Grind into a fine powder.
- Keep this aside.
- Add 2 cups of finely chopped mangoes in a bowl.
- Add salt, turmeric powder and jaggery.
- Now add the freshly ground spices to this.
- In a pan add 4 tbsp sesame oil, 1 tsp mustard seeds and asafoetida.
- Once the mustard crackles, add it to the mango bowl.
- Mix well.
- Instant mango pickle is ready.
Video
Notes
- Add methi seeds, 1 tsp mustard seeds, 10 red chilis, and 3 Kashmiri red chilis into a pan.
- Adjust the red chilis according to the sourness of the mangoes.
- Dry roast it on medium flame.
- Once the methi turns golden and the mustard crackles take this out
- Grind into a fine powder.
- Keep this aside.
- Add 2 cups of finely chopped mangoes in a bowl.
- Add salt, turmeric powder and jaggery.
- Now add the freshly ground spices to this.
- Add 4 tbsp sesame oil, 1 tsp mustard seeds, and asafoetida to a pan.
- Once the mustard crackles, add it to the mango bowl.
- Mix well.
- Instant mango pickle is ready.
Notes:
- Do not add the methi seeds | vendhayam more than mentioned
- Adjust the chilies according to the sourness of the mango.
- This mango pickle with fresh spices stays well in the refrigerator for 1 month.
- Instant mango pickle pairs well with curd rice.
