INSTANT MANGO PICKLE- KERALA STYLE

Mangoes are so versatile they can be eaten in various forms. For me mangoes are love, I wait for the mango season to arrive so that I can have my favourite fruit in every possible form that I can.

Of course I love to eat mangoes as a fruit but now over the years I've learnt how to use it to make a variety of dishes.

Some of the mango recipes that I've shared on the blog are Mango Ice Cream, Kerala style mango curry with coconut, Aam panna, Aamras, Mango Shrikhand (Aamrakhand).

Though I've still not started making pickles by myself because I get my yearly supply of pickles from my mother but I found this recipe of instant mango pickle by my mother in law very easy to prepare.

Another reason why I wanted to learn this recipe was because whenever I used to prepare Sadya for Onam and Vishu I used to miss serving the pickles as the north indian ones don't go very well with the full south indian meal.
So this year I decided to learn it from my mother in law and prepared it for Vishu. 
I made a small quantity of this pickle as I was making it for the first time and now with the mango season in full bloom I'll make more of it before the mangoes vanish.

As it is an instant pickle which does not use much of oil it cannot be stored for a long time. It is better to make small batches and consume quickly. 
You can store it in the fridge upto 10 days. You may also adjust the spices according to your taste as everyone has varied tastes in pickles. You may even add salt and chilli powder later and give it a nice mix.

INGREDIENTS

2 Raw mangoes (Kachcha aam)
1/2 tea spoon Fenugreek (methi) powder
1 tea spoon Red chilli (lal mirch) powder 
1/4 tea spoon Asafoetida (heeng) powder
Salt to taste
1/8 th cup water
2 table spoons cooking oil (I've used mustard oil here, my mother in law uses coconut oil but I did not have it at home)

METHOD

1. Wash and wipe the mangoes. Chop them into small pieces. No need to peel the mango.
2.Take the chopped mangoes in a bowl and add salt and keep aside for a couple of hours or overnight. 
3. Now add red chilli powder, methi powder and heeng powder and mix well.
4. In a pan take oil heat it well and let it cool down.
5. In another pan boil water and then let it cool.
6. Now add the boiled and cooled water to the mango pickle. Mix.
7. Fill it in a glass jar and drizzle the cooled oil on top.
8. Refrigerate and use within 10 days.

PICTORIAL GUIDE

1. Wash and wipe the mangoes. Chop them into small pieces. No need to peel the mango.

2.Take the chopped mangoes in a bowl and add salt and keep aside for a couple of hours or overnight. 

3. Now add red chilli powder, methi powder and heeng powder and mix well.

 

4. In a pan take oil heat it well and let it cool down.

5. In another pan boil water and then let it cool.

6. Now add the boiled and cooled water to the mango pickle. Mix.

7. Fill it in a glass jar and drizzle the cooled oil on top.

8. Refrigerate and use within 10 days.

                                                  HAPPY COOKING!! 😊