MANGO PICKLE
Pickle is a most popular, and a common dish of India. A pickle is something, that we consume, almost everyday. A perfect meal is incomplete, without a pickle. In India pickles are made by adding spice powders to it. Each state in India has their own way of making pickles. Pickles can be made with a wide variety of vegetables like mangoes, lemon, gooseberry, carrots, radish and many more.
Pickles made with raw mangoes, are the most popular pickle among other vegetables. The sourness of the raw mangoes, and the spiciness from the spice mix added to it, gives all the flavour, and the taste to the pickle. Mango pickle is my favorite kind of pickle too.
ABOUT THE RECIPE:
Any kind of pickle, usually take, at least 10 days to 1 month for it, to be ready, to be consumed. But this is an instant pickle recipe, which you can consume within 2 days. Also, it can be stored in an airtight container, in the refrigerator, for upto 6 months.
This kind of mango pickle is usually made in the state of Tamilnadu. We use a particular kind of mango called kili mooku mangai, which means parrot(kili) beak(mooku) mango(mangai). This is the most commonly available kind of mangoes in Tamilnadu.
INGREDIENTS FOR MANGO PICKLE:
- RAW MANGO – 500 GMS
- CHILLY POWDER – 2 TBSP
- SALT – 1 TSP
FOR GRINDING:
- MUSTARD SEEDS – 1 TBSP
- FENUGREEK SEEDS – 1 TBSP
FOR TAMPERING:
- SESAME OIL – 5 TBSP
- MUSTARD SEEDS – 1 TSP
- DRY RED CHILLIES – 5 NOS
HOW TO MAKE MANGO PICKLE:
- Dice the mangoes into small piece and keep in a wide open bowl or jar.
*Do not use stainless steel vessel to make pickles, as the salt may react and crack the vessel.
- Add the salt and chilly powder to the mangoes, and mix them well, so that all the mango slices are coated in the salt and chilly powder mixture.
- In a tadka pan, dry roast mustard seeds and fenugreek seeds, until they start to crackle.
- Once it starts to crackle, transfer them to a plate, and let it cool down completely.
- After it cools down completely, add them to a blender, and grind it into a fine powder.
- Add the powder to the mangoes, and mix well.
- Heat a tadka pan, and add the sesame oil to it.
- Once the oil is heated, add the mustard seeds and dry red chillies to it, and fry them.
- Add them to the mango and spice mixture, and mix everything well.
MANGO PICKLE IS READY.
IT CAN BE CONSUMED THE NEXT DAY, OR AFTER 24 HOURS.
SERVE IT WITH YOUR FAVOURITE RICE.
THIS TIME, I HAD MY MANGO PICKLE WITH PAZHAYA SORU, ALONG WITH KOTHAVARANGAI VATHAL.
TIPS:
- This recipe works really well with only, this particular kind of mangoes. This kind of mangoes have soft flesh compared to other types. Also, it oozes out water easily compared to other mangoes.
- Mangoes has to be chopped, as smaller as possible. This helps the mangoes, to soak into the spice mixture easily, and make them ready, to be consumed within a day.