Saturday, March 17, 2012

Instant Mango Pickle

Pickles are often made in summer season as fresh mangoes, fruits are in market and sun light is strong enough to cook welly seasoned pickles. As pickles are slowly matured in sun light, easily preserved year a long. Every summer my mom makes different delicious pickles using mango lime, ginger, chilies, carrots and many more.
Here is recipe of instant mango pickle, it can be used as a condiment, mix into yogurt for a dip, use in sandwiches, mix with yogurt and rice. Also can be mixed in bhel puri.

Time: 5 mintues
Serve: 2 cups of pickle


1 sour or unripe mango(finely diced with skin)
1 tbsp olive oil
1 tsp mustard seeds

1/2 tsp cumin seeds
1/4 tsp fenugreek seeds (optional)
1/2 tsp red chili powder 
1/2 tsp turmeric powder
1/8 tsp asafetida

1 tsp sugar
salt to taste


1. Heat the oil in a pan on medium high heat, add a fenugreek seeds, mustard seeds and cumin seeds. Saute for few seconds, allow them to splutter.

2. Reduce heat to medium. Add chili powder, turmeric powder and asafetida. Allow the spices to cook for a few seconds stirring continuously.

3. Turn off the heat. Add cooked spices to mango pieces and season with salt and sugar. Mix well.

4. Serve right away or afterwards. Mango pickle is ready. 

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