Instant Mango Pickle

Did you know that the English word “mango” originated from the Tamil word “māṅgai/mankay
Raw mangoes are widely used in various cuisine.
Sour, unripe mangoes are used in chutneys, pickles, or side dishes, or may be eaten raw with salt, chili, or soy sauce

Mango is considered, along with banana and jackfruit, as one of the three royal fruits in parts of India and is also considered the national fruit of India!!!
Mango peel contains pigments that may have antioxidant properties. 
Mango contains essential vitamins and dietary minerals in addition to being an  antioxidant with vitamins A, C and E.  The ripe mango fruit is ofcourse delicious and various delicacies are prepared from this exotic fruit

 Ingredients to serve 6 people

1 Medium Sized Raw Mango
A pinch Turmeric Powder
1 Tsp. Chilli Powder
1 Tsp Fenugreek seeds
½ Inch of Asafoetida OR
½ Tsp of Asafoetida Powder
½ Tsp. Salt

For Seasoning

2 Tbs. Oil
1 Tsp. Mustard Seeds

Instant Mango Pickle

Instant Mango Pickle

Preparation

Chop the mango really fine and keep aside in a bowl 
In a small pan, dry roast the fenugreek seeds for a minute or so till it starts to splutter
Heat a teaspoon of oil in a pan, add the asafoetida and fry for 30 seconds
Cool and grind the fenugreek seeds and the asofoetida into a fine powder
Add the  salt to the mango and mix it thoroughly
Add the red chilli powder, turmeric powder, ground fine powder  on the cut mango pieces
Heat the remainder of the oil in the pan
Add the mustard seeds.
When the mustard seeds crackle, pour the seasoning on the “powders” and mix it thoroughly

This instant mango pickle is ready to be served

NoteAsafoetida powder may be substituted for the Asafoetida. 
It tastes delicious as an accompaniment especially with yoghurt and rice

 

Comments

  1. One of my fav pickles…and had no idea about the origin of Mango name…

     

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