instant raw mango pickle recipe
instant raw mango pickle recipe
It can be named as “marriage” pickle because most of the South Indian marriages serve this Instant raw mango pickle unfailingly.It can’t be kept for long time if kept in fridge you can manage keeping for 2-3 days maximum.Select raw mangoes without any blemishes!they should be firm with sour(tart)aroma.I don’t like to eat with skin removed!with skin only we will get all the crunch and kick.If skin removed it will become soft and gooey!only skin on holds the shape.
If you want less spicy use kashmiri chilli powder and always use gingelly oil.Before cutting the mango always wash and pat dry so that its perfect to make pickle.To my knowledge in TamilNadu we use only this particular kallamani variety for making this instant raw mango pickle recipe and none other is used.This is the apt season were we get loads of this variety here at our place. Definitely no other pickle can be compared with this pickle because of its fresh crunchy bite and flavour.
instant raw mango pickle recipe
INGREDIENTS:
Raw mangoes/kallamani – 2(chopped to cubes with skin)
Salt according to taste
Gingelly oil/till oil – 11/2 tbsp
Mustard seeds – 1 tsp
Some curry leaves
Chilli powder – 11/2 tbsp(adjust according to taste)
Fenugreek powder – 3/4 tsp(roast and grind)
Asafoetida/hing – 1/2 tsp
METHOD:
1.First wash mangoes and wipe dry.
2.Cut mangoes to cubes with skin.
3.Take cut mangoes in a bowl add chilli powder,salt and fenugreek seeds powder.
4.Mix well.
5.Heat oil in a kadai and add mustard seeds.
6.When it splutters add hing and curry leaves add this to mango mix.
7.Stir in well and serve.
instant raw mango pickle recipe
Ingredients
- Raw mangoes/kallamani - 2 chopped to cubes with skin
- Salt according to taste
- Gingelly oil/sesame oil - 11/2 tbsp
- Mustard seeds - 1 tsp
- Some curry leaves
- Chilli powder - 11/2tbsp adjust according to taste
- Fenugreek powder - 3/4 tsp roast and grind
- Asafoetida/hing - 1/2 tsp
Instructions
- First wash mangoes and wipe dry.
- Cut mangoes to cubes with skin.
- Take cut mangoes in a bowl add chilli powder,salt and fenugreek seeds powder.
- Mix well.
- Heat oil in a kadai and add mustard seeds.
- When it splutters add hing and curry leaves add this to mango mix.
- Stir in well and serve.
Notes
keep refrigerated to keep it good for 2-3 days.
Always add roasted fenugreek powder for pickles.
OTHER RAW MANGO DISHES:
recipe for aam ka panna /mango panna (raw)
how to do mango lassi /mango drink
recipe of mango burfi (barfi) /mango dessert
how to make mango dessert /mango patholi
recipe for mango sorbet / dessert
how to make fajeto /Indian mango curry(Gujarati)
how to cook mango rice (rawmango)mangaisadam
Comments (5)
Poornima Hegde
Mouthwatering pickle, I love to eat it without any accompaniment.. Looks delicious!
akila
omg… this is too tempting…
Priya
We gujjus also have this pickle most of the time. You know what I just cut the mango and thought after taking rest will divide what to do with. I am 100% sure to make this mamngo pickle ….
Sundari
Gosh!! This is totally lip-smacking!! Drooling!!
srividhya
This with thayir saadam.. ahhh heavenly. Totally yum