Instant Mango Pickle


instant mango pickle


Instant mango pickle is a fine side dish for a number of items. From curd rice to ragi rotti, rice and tomato rasam to wheat dosa, this pickle fits the bill for an array of cuisines. Mix hot rice with just the gravy part of the pickle and relish. Your taste buds would like this combination very much. Instant mango pickle can make even the bland food spring to life.

TIP
Make a thin spread of the instant mango pickle gravy on a toasted bread slice and place one or two pickles on it and eat. The outcome? It would be nothing less than lip-smacking.

The instant mango pickle recipe needs only a very few items. Furthermore, with the exception of raw mango, all the items are those you use for preparing the seasoning.

Can the instant mango pickle be eaten as soon as it is prepared? Absolutely. This is unlike the regular pickles. Although you can consume such pickles also soon after they are made, the taste might not be that good. The reason is the salt may not be absorbed well by the pickles. So, typically, regular pickles are set aside for about 10 days.

To make this pickle, you can use any type of raw mango. Some varities of it will be sourer. So, choose a variety based on your taste preferences.

Store the pickles in a clean, dry container.

IMPORTANT
Use only a clean, dry spoon, each time you want to take the instant mango pickle from the bottle or other container which has the pickles. Also, ensure no other items, say water, enters the bottle or container. These practices keep the pickles in a good condition.

More Mango Recipes
Go to the Indian Mango Recipes page for a list of mouth-watering dishes made from mangoes.





how to make ragi ambli
Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.




Quantity: About 3/4 cup

Ingredients:

1. Raw mango / aam / maamidikaaya / maangai / maavina kayi
pieces 1 cup, heaped
2. Oil 3 teaspoons
3. Chili powder 1-and-1/2 teaspoon or to taste
4. Methi seeds 1/8 teaspoon
5. Mustard 1/2 teaspoon
6. Turmeric 1/4 teaspoon
7. Hing / Asafoetida 1/8 teaspoon
8. Salt to taste

Instant Mango Pickle Recipe


1. Wash the mango. Dry it with a cloth.

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2. Cut on the left and right side of the seed of the mango, from its top.

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Cut the large pieces into smaller pieces of desired size and shape.

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Mango pieces, 1cup, heap
3. Fry methi seeds till golden brown or till you get the aroma.

Fry 1/4 teaspoon of mustard seeds till these splutter.

Keep aside to cool.

Powder both the seeds together, using a rolling pin or a stone.

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4. Set flame to low.

Heat the oil in a steel kadai / utensil.

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5. Add 1/4 teaspoon of mustard, when the oil becomes hot.

Add hing when the mustard splutters.

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Mix.
6. Add the mango pieces and salt.

Fry till the mango pieces become hot.

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NOTE
Do not fry the pieces too much, because the pulp of the mango pieces will become soft and you will not be able to bite the pieces.
7. Add chili, turmeric, methi and mustard powder.

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Mix.

Taste and, if necessary, adjust salt and chili powder.

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Switch off the stove.
8. Instant mango pickle is ready.

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TIPS Instant Mango Pickle
1. Store the pickle in the refrigerator as soon as the pickle cools. This way, you can relish the pickles over time.
2. The instant mango pickle should remain in a good condition for about four weeks.
3. If you want to make instant mango pickle with gravy, increase the quantity of oil, chili powder and salt as desired.

After you switch-off the stove, add a few teaspoons of lemon juice or vinegar.