Instant Raw Mango Pickle

I know this year’s mango season is winding down, but luckily we can still grab mangoes all year long in plenty of spots. I’ve got a recipe that I absolutely love: Instant Raw Mango Pickle. It’s a spicy, tangy, and super tasty pickle that’s really popular in southern India.

What’s great about this pickle is how easy it is to make. Unlike the traditional ones that need a lot of cooking or sun-drying, this one is ready in under 15 minutes with just a few simple ingredients.

This recipe is actually my mom’s, and it holds a special place in my heart. Every year during mango season, right up until 2019 when I moved to the US, she would make this just for me. I can’t get enough of it, especially when it’s served with rice and sambar. Definitely give it a try and let me know what you think! Here’s how to make this delicious Instant Raw Mango Pickle.

Prep time: 10 minutes
Cook time: 2 minutes

Ingredients:

1 large raw mango, rinsed and pat dried
2 tablespoons of Kashmiri red chili powder or to taste
1 tablespoon of salt or to taste

Tempering:
4 tablespoons of cooking oil
3/4 teaspoon of mustard seeds
1/8 teaspoon of fenugreek seeds
A pinch of hing
A handful of curry leaves
2-3 dried red chilies, broken into halves

Procedure:

Cut the raw mango into 1/4 inch cubes and put them into a large bowl. (Make sure the mango and the bowl are pat-dried and water-less.) Into it, add Kashmiri red chili powder, salt to taste, and combine to coat the mango cubes well. Then, set it aside.

Heat oil in a small pan on medium heat. Add mustard seeds, fenugreek seeds, and allow the mustard seeds to splutter. Add hing, curry leaves, and split dried red chilies. Then turn the heat off and pour the seasoning into the mango bowl. Give everything a good mix and allow it to cool down.

Serve Instant mango pickles alongside rice-sambar, curd rice, or with a dish of your choice. Enjoy!!

Note:

Add salt and chili powder according to your taste and preference.
Once the mango pickle cools down, store it in a dry, airtight container for up to a month or until its fresh.

Swaadista