Learn to make this Instant Mango Pickle - Kerala style!
Author: Sandhya Hariharan
Raw Mango / Pacha Mangai 5 Cups
Salt 1 Cup
Chilli Powder 3/4 Cup
Turmeric 1/4 Tsp
** We have used 10 oz. Corelle bowl as 1 Cup
Measurement for this pickle is 5:1:1 for the first three ingredients.
Chilli powder can be reduced or increased up to 1 Cup depending upon the spiciness.
TO GRIND & SEASON:
Methi Seeds /Mendhiyam 2 Tsp
Mustard Seeds 1/4 Tsp
Asofoetida /Peringayam 1 Tsp
Dried Red Chilli/ Molagavettal 2-3Optional
Til Oil 2 Tbsp
** Use Coconut Oilif you are intending to make instant pickle
Dice the mango into small equal pieces.Add salt, chilli powder and turmeric and mix it well until the raw mango is well coated.
Heat the fry pan and fry the methi seeds until red color is achieved. Add the dried red chillies and fry for another 30 seconds . Powder it fine.
Heat oil to the smoking point and add mustard seeds.It should crackle right away. Turn of the gas and immediately add asafoetida. Allow it to cool down.
Pour the oil mixture and the powder over the mango and mix it well. Set it aside for 30 minutes before you serve. Enjoy this yummilicious pickle with curd rice. After 4-5 hours, you could store this in glass containers and stack it in fridge.This pickle can be enjoyed for up to 2 weeks.
For Instant Manga Kari Pickle :
Use Coconut oil instead of Til Oil . Add all the powders to the finely chopped mango pieces.