When mango is in season, this ‘Instant mango pickle’ will appear more our kitchen. Though Mom makes this one, she also makes another simpler version with only salt, mango and green chillies. Both are good on its own way. Tastes great and flavourful too! MIL also makes these two versions when mango is in season. Though I am not a big fan of mango, I make it for Vj sake and sometimes I too have it with curd rice. Not that I wont touch mango. The below plate of curd rice with the pickle was eaten by me . When I buy mango I make mango thokku mostly but if I want to make it simple and quick, I make this one!

Instant mango pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch sides
Prep Time: 10 mins    |  Cook time: 5 mins    |  Serves: keeps good 1 week in fridge

Ingredients

Mango,unripe - 1

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Red chilli powder - 1 tsp

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Turmeric - 1 pinch

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Asafoetida - 2 pinches

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Roasted fenugreek seeds powder - 2 pinches

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Salt - As needed

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To temper

Sesame oil - 1 tblsp

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Mustard - 3/4 tsp

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Red chilli(optional) - 1

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Asafoetida - 3 pinches

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Method

1. Chop the cleaned mango finely as show in the picture and place in a mixing bowl. In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ table in order . Switch off the stove and add fenugreek seeds powder, turmeric,red chilli powder and mix well. Add salt and raw asafoetida and mix everything with the chopped mango.
Notes
• I din’t add red chilli, but its a nice add to the pickle.
• Adding asafoetida both while tempering and mixing give nice flavour.
• Adjust the spice and salt according to the tanginess of the mango.
• I always have roasted fenugreek seeds powder with me, so add it to all pickles easily. If you dont have, just roast 1/2 tsp of methi seeds and crush it with hand mortar and pestle and add it.

        Store in a jar and keep refrigerated, can be used for 4-5 days. Goes well with the cool biryani(thayir sadam) .

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