Instant Mango pickle with fresh spices
South Indian mango pickle with freshly ground pickle masala
Servings: 2 cups
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
1. Do not add the methi seeds | vendhayam more than mentioned, or else it will taste bitter.
2. Adjust the chilies according to the sourness of the mango.
3. This mango pickle with fresh spices stays well in the refrigerator for 1 month.
4. Instant mango pickle pairs well with curd rice.