Instant Raw Mango Pickle

I know that this year’s mango season is coming to an end. But thankfully, we do find mangoes all year round in a lot of places. So, here’s a recipe using raw mango that’s very close to my heart.

Instant Raw Mango Pickle is a spicy, tangy, and delicious pickle famous in the southern part of India. Preparing this pickle is simple, requiring only a few ingredients. It involves no cooking or sun-drying like the other pickle recipes and would be ready in less than 15 minutes.

This recipe is an adoption of my mom’s. Every year during the mango season, until 2019(before I moved to the US), my mom would prepare this especially for me. It’s my absolute favorite, and I love to eat it alongside rice and sambar. Continue reading to know how to make this delicious Instant Raw Mango Pickle. Do try it, and let me know how it turned out.

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.