How To Make Instant Mango Pickle Recipe
An Introduction - How To Make Instant Mango Pickle Recipe
instant Mango pickle recipe is an easy home made 'achar' using few simple ingredients
Instant Mango Pickle Recipe is a spicy relish consisting of raw mango soaked in salt and chilli powder mixed with other whole spices. This tangy tantalizer has a magical effect on us even at the very mention of its name. As India is one of the greatest producers of mangoes, Indians use mangoes in various forms and mango pickle is one of the exemplary examples regarding the versatility of mango based foods in the country. Instant mango pickle is the evergreen Indian meal accompaniment that has been used by all classes of people throughout the year and this instant mango pickle is a mini wonder.
Summer and mango pickle go hand in hand in India and it is during the months of March, April and May, different types of mango pickles are prepared because we get absolutely fresh tender mangoes in abundant during these months. And the varieties you get are innumerable and each variety has its own unique tanginess and flavour. Rajapuri mango, appe midi mango (a variety grown in Western ghats) and Totapuri are some of the popular varieties used for making pickles.
Unlike other mango pickles, this particular variety of instant mango pickle recipe is home-made and carried on to generations by practice. Summer is never complete without making this instant mango pickle recipe in every Indian house hold. Instant mango pickle recipe has become a tradition to prepare this at homes, as it is not only delicious but as it is also very easy to make and loved by all. Instant mango pickle is so popular in weddings and special occasions and in office canteens. We have a huge number of fans who just fall for this tangy treat.
Summer, mangoes and memories are always inter-related and take us on a roller coaster ride and make us nostalgic. And this instant pickle is one such element that triggers our childhood memories. I always remember my mom preparing this pickle by plucking a fresh ottu mango from our garden, washing it and chopping it in aruvamanai ( an equipment with which south Indians used to cut vegetables other than knife) swiftly and tempering the mango with mustard seeds in our traditional illupaichatti (a cast iron kadai) and serving us instantly in vazhai ilai (banana leaf). I still remember the authentic taste of my mom’s crunchy mango pickle and how I used to slurp it sneakily and I still marvel at how she made use of it brilliantly as accompaniments for many dishes.
Let us see the method of preparing this instant home-made mango pickle with simple ingredients in a few minutes.
Ingredients Required To Make Instant Mango Pickle Recipe
How To Make Instant Mango Pickle Recipe
Take a teaspoon of methi /fenugreek seeds and dry roast it in a small pan for one or two minutes until you get a nice aroma out of it.
When it is being roasted and has become golden brown just keep the pan aside and let it cool for a while.
After two minutes, just transfer the roasted methi seeds to a mixer jar and blend it into a fine powder.
Transfer the fine powder into an air tight container and keep it.
Choose a raw fresh mango which is a sour variety, and wash it well.
fter washing, wipe it with a clean cloth and now chop them into small pieces (in the size 2 cm length and width approximately).
When the mango is being cut fully, put them in a bowl and add the required amount of rock salt to it and mix well with a spatula and keep it.
Now add one teaspoon of turmeric powder to it.
At last, add ¾ th teaspoon of methi powder to the bowl and stir everything well for two minutes continuously.
Let it marinate for some time.(5 minutes)
After a while, place a pan in the stove and keep it in medium flame.
Pour two tablespoons of sesame oil into the pan and when it is heated, add two teaspoons of mustard seeds to it.
When it splutters, add two or three pinches of asafoetida powder to it and after a few seconds add two teaspoons of chilli powder along with two pinches of hing.
Mix everything well and after a while when you get a nice aroma out of it, just switch off the stove.
Now, transfer these tempered ingredients to the bowl where we have marinated the mango pieces and mix well.
Let it remain for two minutes.
Now the crunchy instant mango pickle is ready to eat.
Serve it anytime for rice, upma and chapathi.
Try it at least once with pazhaya soru and neeragaram (Indians’ traditional summer food) to devour this dainty dish to the full extent.
Things To Remember To Make Instant Mango Pickle
• There should not be any moisture in the mango and therefore wipe the mango with a clean muslin cloth before you cut it.
• Let the mango you choose be a little sour so that the pickle tastes more delicious when mixed up with spices.
• Let the mango be raw, fresh and firm and fully green.
• You need not peel of the skin for making this instant mango pickle as the skin adds more taste and appeal to the pickle.
• You can chop the mango into any size you prefer. The finer you chop, the tastier it would be.
• The amount of salt you add depends upon the sourness of the mango you choose. So just have a bite of the mango beforehand to judge its tanginess.
• As much as possible, store the pickle in a ceramic ware like jaadi(ceramic jars usually used in India to store pickles and salt) as it the ideal container to store any kind of pickle.
• You can store it in the shelf for a day or two and can refrigerate for a week (approximately).
• Do not touch the pickle with direct hands as it will spoil the pickle.
• Always use a dry spoon and see to it that you stir it well whenever you open the jaadi.
• You can use this for any type of variety rice like curd rice, coconut rice, tamarind rice and tomato rice.
• You can store and use the remaining methi powder for other cooking purposes.
Ingredients
Directions
Take a teaspoon of methi /fenugreek seeds and dry roast it in a small pan for one or two minutes until you get a nice aroma out of it.
When it is being roasted and has become golden brown just keep the pan aside and let it cool for a while.
After two minutes, just transfer the roasted methi seeds to a mixer jar and blend it into a fine powder.
Transfer the fine powder into an air tight container and keep it.
Choose a raw fresh mango which is a sour variety, and wash it well.
fter washing, wipe it with a clean cloth and now chop them into small pieces (in the size 2 cm length and width approximately).
When the mango is being cut fully, put them in a bowl and add the required amount of rock salt to it and mix well with a spatula and keep it.
Now add one teaspoon of turmeric powder to it.
At last, add ¾ th teaspoon of methi powder to the bowl and stir everything well for two minutes continuously.
Let it marinate for some time.(5 minutes)
After a while, place a pan in the stove and keep it in medium flame.
Pour two tablespoons of sesame oil into the pan and when it is heated, add two teaspoons of mustard seeds to it.
When it splutters, add two or three pinches of asafoetida powder to it and after a few seconds add two teaspoons of chilli powder along with two pinches of hing.
Mix everything well and after a while when you get a nice aroma out of it, just switch off the stove.
Now, transfer these tempered ingredients to the bowl where we have marinated the mango pieces and mix well.
Let it remain for two minutes.
Now the crunchy instant mango pickle is ready to eat.
Serve it anytime for rice, upma and chapathi.
Try it at least once with pazhaya soru and neeragaram (Indians’ traditional summer food) to devour this dainty dish to the full extent.
